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.
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.
December's recipe from Signora Anna Bini
Baccalà alla Livornese (traditional Italian dish served on Christmas Eve)
Serves 4 people Ingredients: 800 grams of soaked salted cod, 6 tablespoons of olive oil, 400 grams of tomatoes, garlic, parsley, flour, ground pepper
To begin the cod must be cleaned properly making sure to remove all the bones. Once complete, cut the fish into cubes approx 5x5 cm and once again wash and dry. Place the olive oil in a pan on medium/high flame and whilst the oil heats take the cubes of cod and lightly cover them with flour. Place them in the pan and fry until they become golden on all sides, now place add the tomatoes along with a pinch of ground pepper and allow to cook on medium flame for about 5-10 minutes. To finish chop into fine small piece the garlic and parsley and if at hand take the Mezzaluna (two handed curved blade) and chop the ingredients even more finely, once finished place on the cod and allow to cook for an additional 2-5 minutes. Buon Appetito.
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