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.
(Serves 4) 1 cow tongue (1kg, already cleaned and ready to be cooked), 1 white onion, 1 carrot, 1 celery stalk, 1/2 tablespoon of ground pepper, 1 laurel leaf, the soft white inside of 1 bread bun, 100ml of balsamic vinegar, 2 anchovies, 30g of parsley, 1 teaspoon of capers, 1/2 garlic clove, 1 egg, olive oil, salt.
Lingua in Salsa Verde (Tongue in a green sauce) Not for the faint hearted!
Method: Cut the onion, carrot and celery into large slices and place in a pot with enough water, along with the pepper and laurel leaf. Once the water starts to boil, add the cow tongue along with a pinch of salt and allow it to boil for 2 hours. Drain, and peel off the skin, keeping it warm until you serve. For the Salsa Verde: Place the soft part of the bread in a bowl with the balsamic vinegar and allow it to soak. Un-salt the anchovies by placing them under running water, and then de-bone, fillet and chop them up. Wash the parley and the capers and once dried chop-up along with garlic. Place the egg to boil in salted water for 10 minutes, open and extract the yolk and place in a bowl with the chopped anchovies, parsley, capers and garlic. Lastly take the bread mixture and strain it, placing it in the bowl with the other ingredients. Mix ingredients together and add one tablespoon of remaining balsamic vinegar (which was strained from bread), lightly salt and mix once again adding a thimble of olive oil. This is your final green sauce. Cut the tongue into slices and marinate with green sauce. Serve the tongue warm! 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: firstname.lastname@example.org
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