Though perhaps a little late in life, and unhelpfully complicated by life’s realities, if I could choose someone to be when I grow up, without a doubt I’d be Inspector Montalbano. Aside from pleasantly relatable traits, such as his warranted, weary grouchiness and exaggerated hand gestures, Montalbano is a man who pays food the respect that it deserves.

This week we’ve got a quick little filled pasta for you. With a simple egg dough and a spreadable roasted pistachio filling, you can stamp these little anolini out in less time than it takes your cafetière to boil. A pasta like this can be paired with just about anything, but we dropped them into some bone broth stock that we had hanging around in the freezer, for a meal of subtle but complex flavour.