Ristorante Lo Stuzzichino
Via Deserto 1, Massa Lubrense (Naples)
Domenico De Gregorio’s restaurant is close to the Sorrento coast. The business was initially opened in 1989 as a rosticceria, run together with his father Paolo, who still works in the kitchen. The cooking is closely linked to the local area and many of the ingredients are either Slow Food Presidia or in the Ark of Taste.
2 cups couscous
2 cups zucchini
200 g Crapolla trap-caught shrimp
turmeric, to taste
½ garlic clove
Pour couscous into a saucepan, add 2 cups of water and bring to the boil. Cover with a lid and leave to rest for 5 minutes.
Julienne zucchini and sauté in a skillet with a splash of oil, salt and turmeric.
Shell shrimp and remove head and tail.
Sauté shrimp in a separate skillet with oil, salt and garlic.
Add zucchini and shrimp to the couscous pan, and mix.
To plate, garnish with a pinch of turmeric and a mint leaf