Are you hungry, feel like a nibble or gorging yourself?
You don't know what you want either? Then welcome to my blog.
I'm Luca, and maybe I can give you some ideas, advice, technical notion or just make you want to eat something good.
I am 35 years old and I am a food junky. I grew up between Tuscany, Liguria, Sardinia, Germany, England and now I live in Spain.
I'm a chef with a passion for his profession and vocation. I've been through many very different kitchens and worked with various chefs. Some of them more known, some of them better and some of them you are better off not knowing ............ instead, explore new flavors, combine tastes, listen to your palate, close your eyes, breathe the food …..
and cook with love!
Luca Dessole Sunday, May 27, 2012
Apple and goat cheese salad with walnuts and bacon vinaigrette
Ingredients
2 slices of smoked bacon from 0.5 cm.
2 shallots
1 apple
250 gr. of salad leaves
1 handful of raisins
1 handful of walnuts
1 tablespoon of balsamic vinegar
4 tablespoons of extra virgin olive oil
200 gr. goat cheese
Introduction
A simple salad, tasty and no tomatoes! The freshness is enhanced by sweet apples that balance the acidity of the goat cheese. The vinaigrette instead gives strength and depth. The bacon brings that smoky flavor.
For the vinaigrette: Chop the shallots finely, diced the bacon and sauté all together over low heat in a saucepan with about 2 tablespoons of extra virgin olive oil for about 5 minutes. Add nuts and raisins, two more minutes and turn off. Add a generous tablespoon of balsamic vinegar and some more extra virgin olive oil. Rinse the salad, cut the goat cheese and slice the apple. Dress with the vinaigrette and serve!
Comments (6)
interessante!
e facile!!!
Salve, è sicuramente un piatto eccezionale…
Si, una insalta semplice e gustosa!
buona e facile da fare…
mi piacerebbe una ricetta semplice per sfruttare la mia pianta di prezzemolo… qualche consiglio?
Prezzemolo…..la sua funzione principale è quella di rinfrescare. Solitamente si applica a fine cottura. Una ricetta con prezzemolo come base e quella che in Spagna si chiama salsa mery, ovvero, un trito di prezzemolo, aglio , olio e limone ( o aceto ), certi aggiungono anche il rosmarino. ottimo per finire un piatto di carne o pesce alla brace o piastra.