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.
Bollito Misto (Serves 4-6)
Method: Wash and dry all the beef, clean the chicken taking out interiors, wash vegetables and herbs and cut roughly into pieces. Now it is up to you - do you want a better broth or tastier meat? If you choose the first option, set the meat and chicken in cold water and bring it to the boil, or if the second case set it in boiling water. In any case boil the beef and the chicken until a form of foam starts to develop on the surface, which you can later take out with a skimmer ladle. Now add vegetables and herbs, a nice pitch of salt and when it comes to the boil again, diminish the fire to minimum and leave to simmer half covered for approximately 2 hours, stirring gently every now and then. Once complete, take out all meat and move the broth into another pot using a colander to filter and throw away the vegetables and herbs. Now add salt and pepper to your own personal preference, and then start to cut the meat: for the tongue take away the skin and slice, whilst with the chicken dispose of the skin and bones and put all back into the hot but not boiling broth until you serve. Arrange the meat pieces separately on a serving plate, ladle a little hot broth over it, maybe sprinkle some parsley or chives for better presentation, and serve HOT. Buon Appetito!
Can be served with stuffed pasta or any other inlay for soups. The meat is served as a main course with steamed vegetable and potatoes.
Ingredients for 4 persons:
2kg mixed beef cuts (shoulder, legs), 1 whole chicken, 1kg beef tongue, 1/2 kg oxtail, 3 onions in quarters, 2 carots and 2 celery branches roughly cut, 2 bay leaves, 15 pepper corns, 1 optional clove (of carnation), 2-3 whole peeled garlic cloves, salt&pepper.
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