Pride of Italy

FOR SILVIA COLLOCA, one of the best things about Italian cooking is making heroes out of humble ingredients. For instance, polenta and cans of tomatoes hit the big time by roasting to bring out flavours. “These are the recipes I make over and over again,” she says. “They’re perfect for the whole family, they use simple ingredients, and make for great leftovers. I like to cook a double batch of the puttanesca sauce to freeze – you can use in a bake, or stuffed into vegetables.” Giant pasta shells make for a whimsical update to your average stuffed pasta. “The conchiglioni with ricotta and broccolini is a favourite. Somehow if you put greens in pasta, the kids just don’t mind it something magic happens the moment it’s coated in white sauce.”