pasta with prosciutto sauce

Lumaconi with Prosciutto and Lemon Breadcrumbs

 

Serves 4.  This recipe from the Sept. 2014 issue of Bon Appétit calls for these wonderful snail-shaped pasta.  I found them at Cost Plus World Imports but maybe Whole Foods also has them.  You can make the prosciutto cream a day in advance, keep it covered and chilled.  You can also finish the breadcrumbs – minus the lemon zest – a day early and store at room temperature (add the zest at serving time).

 

            Prosciutto Cream:                 

            4 oz. prosciutto, cut into ¼” pieces

            1 Tbs. olive oil            

            1 small shallot, thinly sliced   

            4 garlic cloves, smashed         

            ¼ c. brandy                            

            2 sprigs thyme                        

            1 bay leaf                               

            zest of 1 lemon, removed in strips with a vegetable peeler   

            2 c. heavy cream                    

            Breadcrumbs:                        

            ¼ c. olive oil                           

            1 garlic clove

            ½ c. coarse fresh breadcrumbs

            1 tsp. finely grated lemon zest

            kosher salt

            Assembly:

            4 oz. prosciutto, cut into ¼” pieces

            1 Tbs. olive oil, plus more for serving

            12 oz. lumaconi (small shells) or other medium shell pasta

            kosher salt

            1 c. thinly sliced radicchio

            ¼ c. coarse chopped fresh parsley

            1 Tbs. fresh lemon juice

 

Prosciutto Cream:  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.    

 

Breadcrumbs:  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.

 

Assembly:  Pulse prosciutto in a food processor until finely ground.  Heat 1 Tbs. 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.