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.
Pappardelle ai Funghi Porcini
To begin with wash the fresh porcini, making sure to eliminate all traces of dirt. Chop the porcini into fine slices, either using a normal knife or a mezzaluna (half-moon blade), and add into a pan with a few tablespoons of olive oil and garlic cloves. Allow this to cook for a few minutes and then add the vegetable broth and allow this to simmer. Once the broth has reduced, add salt and pepper to your preference and cover, allowing to cook on low flame for around 10 minutes. In the meantime, boil water in a pan, and once ready, add the pasta. Once the pasta is cooked, without draining too much of the water, add the pasta to the sauce in the pan, followed by chopped parsley. Allow this to cook for another minute or so before adding the grated pecorino, and serving. Buon Appetito!
Ingredients (serves 4):
300g fresh porcini, 400g pappardelle (egg), 2 garlic cloves, 1 cup of vegetable broth, parsley, Tuscan pecorino, extra virgin olive oil, salt, pepper
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