Acclaimed Italian chef and restaurateur
Tailored to suit professional chefs or simply amateurs, they are held in France and in Italy.
Anna will welcome you in the kitchen of her beautiful villa near Florence or come to your own place.
Engaging and fun, prepare to be amazed by Anna's wonderful Tuscan dishes and stories!
Cooking classes. Enjoy Anna´s tuscan dishes and stories...
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The newest venture is located in the heart of the prestigious Bon Marche' boutique hall in central Paris. Opening onto a stylish terrace full of greenery, this is the place where to enjoy an unforgettable gourmet experience at the restaurant or host a perfectly catered-for private event.
Anna's first restaurant opened in 1989 on a quiet side street just moments from Boulevard Saint-Germain. It is one of the oldest and still among the best Italians in Paris and has received a wealth of recognitions through its 23 years of activity.
Artichokes au Gratin
Method: To begin with, prepare the artichokes by cleaning them: remove the external leaves, cut the leg, and then eliminate the top. Once cleaned, pass along the surface of the artichokes the lemon, and then place in a pan with boiling water and salt. Allow to boil until they become tender and once cool, cut into slices. Now begin to prepare the gratin; mix in a bowl the breadcrumbs, grated parsley, grated pecorino, salt and pepper, adding two tablespoons of olive oil. Make sure to mix well. Now take a baking dish, and after drizzling a touch of olive oil, place the slices of artichoke along the dish, face up. Cover with the bread crumb mixture and then place in the oven at 180 Celsius for 20-30 minutes. Once the artichokes create a crunchy golden surface, they are ready to be served. Buon Appetito!
5 Artichokes, 50g Breadcrumbs, 5 tablespoons of Extra Virgin Olive Oil, 40g grated Pecorino, 3 tablespoons of chopped Parsley, Salt, Pepper, Lemon
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