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.
Method: Add two cubes of meat stock to 10 cm of water along with the veal and vegetables (carrot, onion, celery, garlic, basil) and boil until the meat is cooked, approx 45 minutes (pressure cooker 20 minutes). Once the meat is cooked remove and allow to cool, in the mean time drain the vegetables and add to a mixer along with the tin of tuna, parsley, slices of anchovies, capers and the lemon juice. Mix everything together until you have a sauce, take the veal and slice into very thin slices and place on a plate, take the sauce and place on top of the veal and top with some capers.
Ingredients ( serves 6 ):
1 kg 200 grams of veal, 1 carrot (diced),1 onion (diced),1 celery (diced), Basil, 2 cloves of garlic, 2 cubes of meat stock, Parsley, 1 tablespoon of capers, 2 slices of anchovies, 1 tin of tuna, ½ lemon juice
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