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 year. Today she manages three restaurants in Paris with the help of two of her sons and delights professionals and amateurs alike with her first-class cooking classes in two countries.
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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.
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!
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.
Serves 4 people
8 artichokes, 1 spoon of finely cut parsley, 1 egg, salt, pepper, 200 grams of minced meat, 50 grams of breadcrumbs, 40 grams of Parmesan, 1 finely cut garlic
First begin by cleaning the artichokes (making sure to keep the vegetables whole), then place them in a pan with salted water and bring to a boil, simmering until they become soft. Once soft enough, take the artichokes and allow them to cool down, remembering to NOT throw away the boiling water as it will be used later on. Whilst waiting for the artichokes to cool down, you can begin to make the stuffing: take a bowl and add the minced meat, finely chopped parsley and garlic, egg and Parmesan. Begin by mixing the ingredients together, once amalgamated slowly add the breadcrumbs along with salt and pepper. Now you can begin stuffing the artichokes with the filling and place then in a bowl. Take the artichoke water and pour 2/3rds of it over the artichokes along with a bit of olive oil, a spoonful of parmesan and a spoonful of breadcrumbs. Place in the oven (pre-heated to 180 degrees centigrade) for 30 minutes, the tops should come out a golden-brown colour.
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