Ingredients for Lumaconi with Prosciutto and Lemon Breadcrumbs

• 60 ml d'huile d'olive

• 1 gousse d'ail

• 120ml coarse fresh breadcrumbs

• 1 cuillère à café de zeste de citron finement râpé

• Sel kasher

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

• 1 cuillère à soupe d'huile d'olive

• 1 petite échalote, finement tranchée

• 4 gousses d'ail, écrasées

• 40g brandy

• 2 brins de thym

• 1 feuille de laurier

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

• 475 ml de crème double

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

• 1 tablespoon olive oil, plus more for serving

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

• Sel kasher

• 150g thinly sliced Treviso radicchio

• 1/4 tasse de persil plat frais haché grossièrement

• 1 cuillère à soupe de jus de citron frais

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.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.