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.
For more information: email@example.com
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 6 people
1 kilogram of lamb (mixed), two medium onions, 50 grams of grated parmesan, 50 grams of grated pecorino, 60 grams of bread crumbs, 150 grams of inner, soft part of bread, 2 tablespoons of finely chopped parsley, pepper, salt, 1 garlic clove, 1 glass of red wine, 450 grams of fresh or frozen peas, 400 grams of artichoke hearts, vegetable stock, extra virgin olive oil.
To begin with, prepare ½ a litre of vegetable stock, in the meantime cut the lamb into pieces taking off all the possible fat and once done wash and dry the meat. In a pan place one finely chopped onion along with three tablespoons of extra virgin olive oil and allow to cook on low flame until golden. Add the peas into the pan and cook, chop the artichoke hearts into quarters and add to the pan cooking on a moderate flame until they become tender. You may add small quantities of the vegetable stock if you start to see the mixture drying up, along with salt (amount to suit). Finely chop the other onion and place in another plan along with three tablespoons of extra virgin olive oil, cook on a low flame until golden and then add the pieces of lamb. Allow the meat to cook until it is slightly white (not brown), now add salt (to suit) and immediately add the glass of red wine allowing the lamb to cook covered on a medium flame. Once you see the liquid thicken turn the heat off. Turn the oven on to 200 degrees Celsius, in the meantime take a baking pan (preferably round) and place inside it firstly the lamb (along with its sauce) and then the vegetables (peas and artichokes). In a separate bowl break up 150 grams of bread crumb/inner soft part of the bread, this will be used to cover the lamb and other ingredients, then add the other bread crumbs (already finely chopped) along with the grated parmesan and pecorino cheese, finely chopped parsley, pepper and squashed garlic. Mix these ingredients well and then use them to cover the entire baking tray. Add the remaining vegetable stock to the tray (no more then 300 ml) and place on the fire covered for ten minutes (this step is used to soften the bread crumbs). After ten minutes, place the baking tray in the oven, cooking the lamb and allowing the outer layer to form a golden crunchy crust (approx 20 minutes). Serve your lamb gratin warm, Buon Appetito!
2014 © Tuscany Now Ltd,
All rights reserved
Tuscany Now Ltd
Lynton House 7 – 12 Tavistock Square
London WC1H 9BQ, UK
+44 20 7684 8884 (Europe)
020 7684 8884 (London UK)
+11 44 20 7684 8884 (North America)
TOLL FREE USA: (800) 469-4546
Tuscany Now Ltd. | Web Privacy Statement