Sublime

POMMES NOUVELLES SAUTÉES Sautéed New Potatoes These potatoes are not fried, but sautéed and the way I cook them you really don’t need a lot of fat. It’s all about temperature control. You brown the potatoes in oil first over a high heat, then cook them more gently over a lower heat to give flavour and crispness. These are good with fish or meat or

Recipes serve 4, except where noted otherwise. Regarding the quantity of pasta, a sweep through Italian guidelines and opinion finds the general advice is 60–100g of dried pasta, 100–120g of fresh pasta, 120–150g of filled pasta, 100–130g of gnocchi per person. The lower end of this range can seem modest, until you remember that pasta is often serv

Focaccia comes plain or with onions, sage, or olive bits, and is a local favorite for a snack on the beach. Bakeries sell it in rounds or slices by weight (a portion is about 100 grams, or un etto).

Pescato Cucinato shop, where Laura fries up her husband Edoardo’s fresh catch; grab a paper cone of deep-fried seafood as a snack.

The way pasta is cooked in Campania and Naples is beautiful choreography. Often, pasta is removed from the boiling water – usually with a spider sieve – before it reaches the desirable point of al dente. This means that the last minutes of pasta cooking are done in with the sauce. In these last minutes, usually in a pan large enough to really jolt

Ciak, high-energy and tightly packed, is a local institution with reliably good food and higher prices. It’s known for its huge, sizzling terra-cotta

Hummus 3 ways Each recipe makes 3 portions and can be kept in the fridge for 2–3 days Classic spicy – 250 calories

The sunshine tastes like the strawberries that cascade from their straw-lined beds as June draws to a close. But not all the flavours of summer are as pure. It also tastes of a Twister ice lolly – packaged some place far away, a long time ago, but seasonally hand-picked from the corner shop freezer – and funfair bales of candy floss.