Lumaconi with Prosciutto and Lemon Breadcrumbs

Ingredients for Lumaconi with Prosciutto and Lemon Breadcrumbs

• 60ml olive oil

• שן שום אחת

• 120ml coarse fresh breadcrumbs

• 1 כפית גרידת לימון דקה

• מלח כשר

• 110g prosciutto, cut into 1/4" pieces

• 1 tablespoon olive oil

• 1 small shallot, thinly sliced

• 4 שיני שום, כתושות

• 40g brandy

• 2 sprigs thyme

• 1 עלה דפנה

• Zest of 1 lemon, removed in strips with a vegetable peeler

• 475ml double cream

• 110g prosciutto, cut into 1/4" pieces

• 1 tablespoon olive oil, plus more for serving

• 350g lumaconi (snail shells) or other medium shell pasta

• מלח כשר

• 150g thinly sliced Treviso radicchio

• 1/4 cup coarsely chopped fresh flat-leaf parsley

• 1 כף מיץ לימון טרי

Pulse prosciutto in a food processor until finely ground. Heat oil in a large skillet over medium heat. Cook prosciutto, stirring often, until brown and crisp, 5–8 minutes.

Add shallot and garlic to skillet and cook, stirring often, until shallot is soft and garlic is golden brown, about 3 minutes. Add brandy and cook until skillet is almost dry, about 30 seconds.

Add thyme, bay leaf, lemon zest, and cream to skillet and bring to a boil. Reduce heat and simmer until cream is slightly reduced, about 5 minutes. Remove from heat and let steep 30 minutes. Strain through a fine-mesh sieve into a medium bowl; discard solids.

Do ahead: Prosciutto cream can be made 1 day ahead. Cover and chill.

Heat oil in a medium skillet over medium-high heat. Add garlic and cook just until golden, about 2 minutes. Add breadcrumbs and cook, stirring constantly, until golden brown, about 4 minutes. Using a slotted spoon, transfer to paper towels to drain; let cool.

Discard garlic and transfer breadcrumbs to a medium bowl. Add lemon zest and toss to combine; season with salt.

Do ahead: Breadcrumbs (without lemon zest) can be cooked 1 day ahead. Store airtight at room temperature. Add lemon zest just before serving.

Pulse prosciutto in a food processor until finely ground. Heat 1 tablespoon oil in a large skillet over medium heat.

Cook prosciutto, stirring often, until brown and crisp, 5–8 minutes. Add prosciutto cream to skillet and bring to a boil. Reduce heat and simmer, stirring often, until cream is thickened and coats the back of a spoon, about 5 minutes.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, 8–10 minutes; drain.

Add pasta to sauce. Cook over medium heat, tossing, until pasta is well coated, about 2 minutes. Add radicchio, parsley, and lemon juice and toss to combine; season with salt.

Serve pasta topped with breadcrumbs and drizzled with more oil.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.