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.
1 cauliflower (approx. 800g), 20g butter, 50g Parmesan cheese. For the Béchamel sauce: 25g butter, 20g flour, 300ml milk, a pinch of nutmeg, salt, pepper
Cauliflower Gratin (serves 4)
Method: Béchamel sauce method: To begin with place the milk in a pan to warm up, next place the butter and allow it to melt on low flame. Once melted, take the pan off the heat and gradually add the flour, making sure to beat with a whisk in order to avoid lumps forming. Most importantly you must never stop stirring as this will give the sauce its creamy consistency. Now place the pan back on the low flame and stir until it becomes golden, you can add a pinch of nutmeg and salt and mix well.
To prepare the gratin begin by washing the cauliflower well, discarding the leaves and the stem, and divide the cauliflower into florets. Place them to cook in a pan on medium-low heat with salted water for about 15 minutes/until the cauliflower is cooked. Whilst the cauliflower is cooking, begin preparing the béchamel; once your cauliflower is cooked, drain and place to one side. Grease the oven pan with butter and place all the cauliflower on one layer, cover the cauliflower with the grated Parmesan cheese along with the béchamel. Finally add some thin slices of butter on top and place in the oven for 10 minutes at 180 degree's Fahrenheit, followed by another 10 minutes on grill setting. Once your gratin layer on the top has "crispy" appearance, remove from the oven and serve 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