Celebrity Chef: Marc Albino of Rosalie’s Cucina

Scampi alla Rosalie

Rosalie’s Cucina in Skaneateles was founded by Phil Romano for his sister Rosalie Romano in 1995. Rosalie’s Cucina has proudly served the community for 24 years. Executive Chef and Owner Marc Albino has lead the culinary team at Rosalie’s for 16 years, and has been published as one of America’s Best Chef’s in the book, Best Chefs of America.

Chef Marc Albino has been in the restaurant business since 1993 and after touring the East Coast found home again in the Finger Lakes.

Rosalie’s Cucina is located in Skaneateles and specializes in Tuscan cuisine. The back of the restaurant has a small bakery and offers fresh bread, house-made pastries and coffee. In addition, Rosalie’s is one of Central New York’s premier caterers, offering upscale Tuscan cuisine for large events exclusively at The Sinclair of Skaneateles.

Over the past 16 years, Chef Marc has built the culinary legacy of Rosalie’s Cucina. One of the dishes that stands out is the Scampi alla Rosalie. From the Sauternes wine to the candied lemon zest, this dish is fresh and flavorful. Scampi alla Rosalie originated in the Romano family and is a staple on the menu at Rosalie’s.



Scampi alla Rosalie



6 each of U/10 shrimp or 8 to 10 ounces of the largest shrimp you can find

2 Tbsp. of vegetable oil

4 Tbsp. of butter

6 quartered artichokes

6 oven-cured tomato quarters or sundried tomatoes

1 oz. stemless spinach

1/2 Tbsp. freshly chopped garlic

1/2 Tbsp. minced shallot

1 tsp. Dijon mustard

1/2 tsp. Tabasco sauce

1/2 tsp. Worcestershire sauce

1 tsp. lemon juice

1 tsp. candied lemon zest (optional)

1 Tbsp. freshly chopped chives

3 oz. Sauternes wine

Locatelli cheese to garnish

4 oz. cooked angel hair pasta



1. In a large sauté pan, sauté the shrimp in vegetable oil until they are cooked halfway through.

2. Add the artichokes, oven-cured tomatoes, garlic, shallots, mustard, Tabasco, Worcestershire sauce, lemon juice, lemon zest.

3. Deglaze the pan with the Sauternes wine and reduce by half

4. Add the spinach and wilt

5. Add the butter and stir over medium to low heat

6. Pour the ingredients over previously cooked angel hair pasta and garnish with Locatelli cheese.


Oven-cured tomatoes can be substituted for sundried if desired. Or, if you would like to make them, start by cutting Roma tomatoes in quarters, then place them in a dehydrator. Allow the tomatoes to dehydrate until they are sweet and concentrated in flavor.

Candied lemon zest is a unique ingredient and very hard to find in stores. If you would like to make them yourself, follow these steps.

• Using a vegetable peeler, remove the zest or yellow skin from a lemon.

• Place the zest in a small pot with 2 cups of sugar and a 1/2 cup of water.

• Place on the stove and bring up to a simmer. The liquid should simmer until it reaches 200 degrees; being careful not to burn the sugar.

• Allow the zest and liquid to cool until it reaches room temperature.

• Once the zest is cool enough to work with, take time to mince it until it is the same size as your chopped garlic.

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