Lumaconi with Prosciutto and Lemon Breadcrumbs
A luxurious pasta dish featuring lumaconi shells in a rich prosciutto cream sauce, topped with crispy lemon breadcrumbs and fresh radicchio. The combination of crispy prosciutto, fresh herbs, and bright citrus creates an elegant and flavorful Italian-inspired meal.
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.
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.
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.
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.
Do ahead: Prosciutto cream can be made 1 day ahead. Cover and chill.
- 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.
Discard garlic and transfer breadcrumbs to a medium bowl. Add lemon zest and toss to combine; season with salt.
2 min
- 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.
Pulse prosciutto in a food processor until finely ground. Heat 1 tablespoons oil in a large skillet over medium heat.
3 min
- 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.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, 8-10 minutes; drain.
10 min
- 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.
Serve pasta topped with breadcrumbs and drizzled with more oil.
1 min
