“Mess, don’t press!” Simone, chef-owner of the Ristorante Malborghetto, is showing me how to make a ragù. “This way we mix all the flavours – and we don’t burn the pan,” he smiles.
He’s right. Though we cook the meaty stew for more than two hours, a little gentle coaxing with the spoon and a regular slug of water – “Water adds no flavour and takes no flavour away,” counsels Simone – keeps the washing-up to a minimum.
This is just one of the many tips, useful for a host of recipes, that Simone imparts during the three-hour cookery class my husband, Dean, and I have signed up for at his restaurant in Lecchi in Chianti. It’s a fun way to spend a morning of our villa holiday with To Tuscany.
Read the full article on To Tuscany’s website