Pasta handkerchiefs! Growing up, the only hankies we had in the kitchen were either worn on our heads with the corners knotted, or magicked out of nowhere by Nonna, to be spat on and ferociously applied to whatever mess I’d covered myself with. And flowers with pasta? “Why you do that for?”. But here we are, laminating flowers into pasta, and cutting them into handkerchiefs.

This week we wanted to bring you a filled pasta dish that you can knock up in less than an hour; something packed with fresh flavour, and accompanied by a sauce that you can make without a single pot or pan. These simple pansotti, filled with rainbow chard, radicchio, mustard greens, marjoram, and ricotta are what we came up with. They’re served with a delicious walnut sauce that’s made entirely with a stick blender!

One of the most common cuts of meat growing up was the trusty osso bucco. It’s an Italian classic. Along with those irresistible thin Italian sausages and finely-sliced girello, it was the reason for semi-regular hour and a half round trips to the butcher on the other side of town. You can’t trust just any old butcher with your meat. Particularly if you’re an Italian family with fiercely baseless providore allegiances.

Last week we tried to escape the mists and frosts of winter with a little touch of the seaside, but this week we’re embracing it. Or at least trudging on, bolstered by a hearty bowl of chewy wholemeal spelt gemelli. Their twisty texture and earthy flavour makes for a fortifying plate of pasta, whether it’s stirred through a hearty ragu, or tossed with a bit of butter and pepper.

Two of the clearest and most joyful memories that I have of my first visit to Italy, when I was four, are of me loudly pretending that I was being kidnapped as my dad tried to load me into the car across from the Colosseum, and sitting in the back seat of a cousin’s car as we hurtled through acres of olive trees in my nonna’s hometown of Melicuccà.