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.
Polpette di Cavolfiore (classic Sicilian starter)
Method: To begin cook the cauliflower in boiling salted water until they become soft, now drain the cauliflower and transfer them into a medium sized bowl. Squash them with a fork until your left with fine pieces of cauliflower. Next finely chop the anchovies and add them to the mixture along with 1 egg, 1 tablespoon of pine nuts & raisins, 30grams of pecorino or parmesan cheese, 1 finely chopped garlic clove, a bit of parsley (chopped) and a touch of salt and pepper. Mix well. Now add in the 10 grams of flour and mix well (you should be left with a firm mixture). Add some oil to a frying pan and allow to get hot but in the meantime start to shape the cauliflower mixture into flattish balls, when the oil is hot place balls first in the breadcrumbs and then into the pan to fry. Allow them to fry until they are golden on both sides and then place them on a piece of kitchen paper to remove any excess oil, serve hot and enjoy these delicious mouth-watering antipasti!
Ingredients for 4 persons:
Ingredients: 400grams of cauliflower, 1 garlic clove, parsley, 1 egg, 2 anchovy fillets, 70grams of parmesan or pecorino cheese, 1 tablespoon of pine nuts, 1 tablespoon of raisins, 30grams of breadcrumbs, 10grams of flour
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