Ingredients for Lumaconi with Prosciutto and Lemon Breadcrumbs

• 60ml de aceite de oliva

• 1 diente de ajo

• 120ml coarse fresh breadcrumbs

• 1 cucharadita de ralladura de limón finamente rallada

• Sal kosher

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

• 1 cucharada de aceite de oliva

• 1 cebolla pequeña, en rodajas finas

• 4 dientes de ajo, machacados

• 40g brandy

• 2 ramitas de tomillo

• 1 hoja de laurel

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

• 475ml de nata doble

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

• 1 cucharada de aceite de oliva, y más para servir

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

• Sal kosher

• 150g thinly sliced Treviso radicchio

• 1/4 taza de perejil fresco de hoja plana, picado grueso

• 1 cucharada de jugo de limón fresco

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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.