Lumaconi with Prosciutto and Lemon Breadcrumbs

Ingredients

• •¼ cup olive oil
• •1 clove garlic
• •½ cup coarse fresh breadcrumbs
• •1 teaspoon finely grated lemon zest
• •1 to taste Kosher salt
• •4 ounces prosciutto
• •1 tablespoons olive oil
• •1 small shallot
• •4 cloves garlic
• •¼ cup brandy
• •2 sprigs thyme
• •1 leaf bay leaf
• •1 lemon lemon zest
• •2 cups heavy cream
• •4 ounces prosciutto
• •1 tablespoons olive oil
• •12 ounces lumaconi pasta
• •1 to taste Kosher salt
• •1 cup Treviso radicchio
• •¼ cup flat-leaf parsley
• •1 tablespoons lemon juice

Cooking Instructions

1. 1.

   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.

   8 min

2. 2.

   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.

   4 min

3. 3.

   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.

   35 min

4. 4.

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

5. 5.

   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.

   6 min

6. 6.

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

   2 min

7. 7.

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

8. 8.

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

   3 min

9. 9.

   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.

   8 min

10. 10.

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

    10 min

11. 11.

    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.

    2 min

12. 12.

    Serve pasta topped with breadcrumbs and drizzled with more oil.

    1 min