anna your chef in tuscany
Signora Anna Bini...
is an Italian acclaimed chef and restaurateur. From her youth days in the family business on the Tuscan coast, she has been honing her skills in the best of Tuscan cuisine for over sixty years. Today she manages three restaurants in Paris with the help of two of her sons, delighting professionals and amateurs alike with her first-class cooking classes in two different countries.
Crostata Base Ingredients: 250g flour, 125g butter, 70g sugar, 2 eggs, 1/2 lemon, salt , water
Ingredients for the filling: 750g of Apricots, 1 cup and 1/2 of white wine, 1/2 cup of whipped cream, 50g sugar, 1 lemon (juice) 20g corn starch, butter
Apricot Crostata/ Crostata di Albicocche
To begin making the crust, sieve the flour and mix with a pinch of salt, the sugar and the grated lemon rind. Mix these ingredients and then place on the counter in a mountain form, make a well in the middle and place the butter (melted), the egg yolk and then at the end some water. Work the ingredients for a few minutes until the dough has become uniform, but not completely “elastic”. Leave the dough to rest in the fridge for 30 minutes.
To begin with grease the pie dish, next take the dough and roll it out (to personal preference -I propose 1/8”) and place in the pie plate. Sear the apricots, peel the skin off, cut them in half and discard the kernel (seed/stone). Place the halves on the base of the dough with the external part facing up. Cook for 20-25 minutes in the oven at 200 degrees Celsius and then allow to cool down. To prepare the icing, place in a pan the sugar, lemon juice and wine along with the corn starch. Stir until mixed and continue stirring it until it reaches boiling point. Set this aside and begin to whip some cream until it reaches a fair consistency. Place the whipped cream on the base of the cake and then straight after add the icing; return to the fridge until the cake is served. If you choose to add another topping try with some more apricots along with small almond flakes. Buon Appetito.
Enjoy Anna´s tuscan dishes and stories...
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! More info: email@example.com
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.
"The philosophy of Casa Bini is consistent with the best Italian cuisine, traditional but not nostalgic, refined without ostentation, easygoing but much more than your usual trattoria. Excellent."
Check our latest event with Signora Anna Bini
Food blogger event at the Open Kitchen in Hoxton. Acclaimed chef Anna Bini taught the food bloggers how to prepare the traditional Tuscan dish courgette flan with chicken liver pate which they then tried themselves with spectacular results! Read more