Wearing a durable pair of gloves, pick the leaves from the tops of the nettle plants. These will be the newer, softer leaves. Boil in water for 2-3 minutes to neutralise the sting, before draining and puréeing in a blender or food processor.

Form a well of flour with the eggs, oil, nettle purée in the centre and salt, and then use a fork and your hands to gradually incorporate into a ball of dough. The moisture levels should be such that it’s soft without sticking to anything. If it’s too wet, add flour one tablespoon at a time.

Knead firmly for 10 minutes, and then rest covered and away from direct sunlight and heat for 30 minutes.

Toast the shelled walnuts in a medium-hot pan for 4-5 minutes, until fragrant and beginning to brown. Allow to cool, and then grind into a paste using a mortar and pestle.

Blend the walnuts together with the other filling ingredients, and season with salt and pepper. Load into a piping bag with a medium round tip.

Begin by frying the thinly sliced cacciatore in 2 tbsp of olive oil, in a pan over medium-high heat. Cook until crispy, 2-3 minutes. Remove, leaving the oil in the pan.

Lower the heat to medium, and another 2 tbsp of olive oil, and then gently sauté the garlic for one minute.

Add the radicchio to the pan and cook for a further 2-3 minutes, until it has reduced in size.

Stir in the white wine, cover, and cook for 10 minutes. Then scoop out the radicchio, return the liquid to the heat, and reduce to a syrup.

Mix the radicchio back in, along with the pecorino and vinegar. Season to taste, and then blend it all up into a purée.

When you're ready to eat, drop the cappelletti into a large pot of salted boiling water, and cook until the dough is still firm but shows no rawness when cut into, usually 4-5 minutes.

Scoop out the pasta and toss in 2 tbsp of olive oil, before serving on top of the purée, with the salami crumbled on top, and a crack of black pepper.