Name: Lumaconi with Prosciutto and Lemon Breadcrumbs
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 1 garlic clove; 1/2 cup coarse fresh breadcrumbs; 1 teaspoon finely grated lemon zest; Kosher salt; 4 ounces prosciutto, cut into 1/4" pieces; 1 tablespoons olive oil; 1 small shallot, thinly sliced; 4 garlic cloves, smashed; 1/4 cup brandy; 2 sprigs thyme; 1 bay leaf; Zest of 1 lemon, removed in strips with a vegetable peeler; 2 cups heavy cream; 4 ounces prosciutto, cut into 1/4" pieces; 1 tablespoons olive oil, plus more for serving; 12 ounces lumaconi (snail shells) or other medium shell pasta; Kosher salt; 1 cup thinly sliced Treviso radicchio; 1/4 cup coarsely chopped fresh flat-leaf parsley; 1 tablespoons fresh lemon juice

Image may contain Plant Food Vegetable and Produce

Bucatini with Tomato, Guanciale, and ChileGentl & Hyers

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Recipe notes

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