Il Cellaio di Don Gennaro
Via Raffaele Bosco 92, Vico Equense
John and his wife Annamaria run this small restaurant located in an old wine cellar that used to belong to his grandfather Gennaro. The traditional local cooking, with some outside influences, is based on the highest-quality ingredients, including a number of Slow Food Presidia. Each dish offers a perfect blend of elegance and simplicity, prepared in the old way and continuing a family tradition. John and his wife hope that in the future they can also sell some Presidia products, but for now they display them in their restaurant, telling diners about their stories and characteristics.
Serves: 4
280 g Pastificio Di Martino occhi di lupo (or wolf’s eyes, a pasta shape)
2 untreated lemons
6/7 Sorrento walnuts (Slow Food Presidium)
150 g Provolone del Monaco (Ark of Taste), grated
Madagascar black pepper
salt
extra virgin olive oil
Heat a pan containing a generous amount of salted water aromatized with lemon zest. Put a little water and extra virgin olive oil in a skillet. When water comes to the boil, pour in occhi di lupo and cook for 4-5 minutes. Using a slotted spoon, drain pasta and add to the olive oil. Cook for another 3 minutes as if you were making a risotto. Add walnuts, a twist of pepper and lemon zest. Remove from heat, cream with grated Provolone del Monaco, and serve immediately.
