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: To begin with take the chestnuts and wash them under running water. Next place them whole in a pan with some water and allow to boil for approximately 15 minutes. Next drain them and once cool peel the outer layer. Transfer the chestnuts in a vegetable strainer to obtain a sand like consistency. Now take the vanilla and extract the seeds inside, placing in a pan along with the vanilla bean, sugar and water. Allow the sugar to melt on a medium flame, mixing with a whisk for around 10-15 minutes, until the sugar results completely melted. Now eliminate the vanilla bean, and add the ground chestnut, mixing well. To end with add the lemon zest, and then allow the mixture to look on low flame for approx 50 minutes, making sure to mix well with a spatula. When the consistency is creamy, transfer the mixture in jam vases. Buon Appetito!
2 kg Chestnuts, 600g Sugar, 650ml water, zest of 1 lemon, 1 vanilla bean
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