In this column we share the cuisine and recipes of Italy and our Italian American communities. Each month we feature recipes curated from our research and those shared by LGI readers.
Food and cooking are important aspects of our cultural identity and sharing recipes is one way for us to connect to our roots and to one another!
We invite you to share your family recipes and the stories behind them with us! Please email your favorite recipes and photos to This email address is being protected from spambots. You need JavaScript enabled to view it. before March 10. For more recipes like this, subscribe  to La Gazzetta Italiana.
Buon appetito!

dalla cucina di Cooking with Nonna

This traditional Italian Good Friday recipe, Shrimp Oreganata, is a delicate dish for all lovers of fish. For more Easter recipes prepared by Italian Nonne to help you celebrate Easter Italian-style, visit www.cookingwithnonna.com.

Ingredients:

2/3 C. Plain bread crumbs
2 T. Grated pecorino Romano cheese
1/2 tsp. Dried oregano
2 cloves Garlic, minced
Zest of half a lemon
1/4 C. Fresh parsley, minced
Salt and black pepper, as desired
3 T. Botticelli extra virgin olive oil
Botticelli extra virgin olive oil for drizzling
1 lb. Jumbo shrimp, peeled and deveined with tail on
2 T. Dry white wine
Fresh lemon wedges to squeeze on top of shrimp at the end

Directions:

Preheat the oven to 450 degrees.

Rinse the shrimp under cold running water and transfer to a paper towel lined plate. Pat dry and set aside.

In a mixing bowl combine the breadcrumbs, pecorino cheese, oregano, garlic, lemon zest, parsley and olive oil. Whisk with a fork until the mixture looks like wet sand. Taste for seasoning and season with salt and pepper as desired. Set aside.

Drizzle enough extra virgin olive oil to coat the bottom of a roasting pan. Add the wine to the bottom of the pan as well. Add the shrimp and arrange in a single layer. Spoon the breadcrumb mixture over each shrimp and drizzle the top with extra virgin olive oil. Bake until the shrimp are cooked through, about 10 minutes. Broil on height for 2-3 minutes or until the breadcrumbs are golden brown.

Serve with a squeeze of fresh lemon juice.

Buon appetito!