Name: Jumbo Shrimp Marsala Housewife-Style (Gamberoni alla Casalinga Siciliana)
Ingredients: 1/4 cup extra-virgin olive oil; 1 medium red onion, cut into 1/4-inch dice; 1 rib celery with leaves, cut into 1/2-inch pieces; 4 medium plum tomatoes, roughly chopped; 1 tablespoon pine nuts; 1 tablespoon currants; 2 tablespoons small capers, rinsed and drained; 1 cup dry marsala; 1/2 teaspoon fennel seeds; 1/2 teaspoon hot red pepper flakes; 1 bay leaf, preferably fresh; 2 pounds jumbo (U-12) shrimp, pealed and de veined; Salt and freshly ground black pepper

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Photo by Beatriz Da Costa

The tradition of Sicilian cooking is well documented in Anna Tasca Lanzas works, and she is the zen mistress of all of the islands fascinating food lore. Her school at Regaleali winery is one of the best I have visited and it was an experience to cook shoulder to shoulder with a modern national treasure. This is a variation on a dish from her first book, Flavors of Sicily.

Recipe notes

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