Ingredients for Lumaconi with Prosciutto and Lemon Breadcrumbs

• 60ml Olivenöl

• 1 Knoblauchzehe

• 120ml coarse fresh breadcrumbs

• 1 Teelöffel fein geriebene Zitronenschale

• koscheres Salz

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

• 1 Esslöffel Olivenöl

• 1 kleine Schalotte, dünn geschnitten

• 4 Knoblauchzehen, zerdrückt

• 40g brandy

• 2 Zweige Thymian

• 1 Lorbeerblatt

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

• 475ml Schlagsahne

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

• 1 tablespoon olive oil, plus more for serving

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

• koscheres Salz

• 150g thinly sliced Treviso radicchio

• 1/4 Tasse grob gehackte frische glatte Petersilie

• 1 Esslöffel frischer Zitronensaft

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.

Haftungsausschluss

Obwohl alle Anstrengungen unternommen wurden, um sicherzustellen, dass die Informationen korrekt und aktuell sind, können individuelle Bedürfnisse variieren und diätetische Anforderungen können sich je nach persönlichen Gesundheitszuständen unterscheiden. Überprüfen Sie immer die Lebensmitteletiketten und Allergeninformationen, bevor Sie ein Rezept zubereiten oder konsumieren. Wenn Sie spezifische gesundheitliche Bedenken, Allergien, Unverträglichkeiten haben oder einer medizinisch verordneten Diät folgen, holen Sie sich Rat von Ihrem Hausarzt, Apotheker oder einem registrierten Ernährungsberater, bevor Sie wesentliche Änderungen an Ihrer Ernährung oder Ihrem Lebensstil vornehmen.