![Image may contain Plant Food Vegetable and Produce](https://assets.epicurious.com/photos/54ab562b6529d92b2c033ef7/1:1/w_2560%2Cc_limit/51248450_bucatini_1x1.jpg)
We're now obsessed with this snail-shaped pasta (which is made from scratch at Tosca).
Ingredients
4 servings
Breadcrumbs:
Prosciutto Cream:
Assembly:
Prosciutto Cream:
Step 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.
Step 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.
Step 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.
Step 4
Do ahead: Prosciutto cream can be made 1 day ahead. Cover and chill.
Breadcrumbs:
Step 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.
Step 6
Discard garlic and transfer breadcrumbs to a medium bowl. Add lemon zest and toss to combine; season with salt.
Step 7
Do ahead: Breadcrumbs (without lemon zest) can be cooked 1 day ahead. Store airtight at room temperature. Add lemon zest just before serving.
Assembly:
Step 8
Pulse prosciutto in a food processor until finely ground. Heat 1 tablespoons oil in a large skillet over medium heat.
Step 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.
Step 10
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, 8–10 minutes; drain.
Step 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.
Step 12
Serve pasta topped with breadcrumbs and drizzled with more oil.
How would you rate Lumaconi with Prosciutto and Lemon Breadcrumbs?
Leave a Review
Reviews (3)
Back to TopAbsolutely superb. i would recommend doubling the lemon at the end.
davidzweig2001
San Francisco, CA
12/5/2014
This is a fantastic recipe, and really is quite easy to put together without too much effort. I ate this at Tosca Cafe, and can tell you this recipe might even be a bit tastier. Very rich, but complex and delicious flavors.
TexasEx
Fairfax, VA
9/23/2014
The flavors here are so fantastic and it smells incredible.The dish is sophisticated enough for a nice dinner party. Do ahead on the proscuitto cream, breadcrumbs and prepping the radicchio, parsleyand lemon juice make this a really quick last minute assembly. My family went crazy for this and I will keep it for special occasions. Obviously it's high in calories but this isn't something you'd eat frequently. It's amazing I hope you experience it!
nastysuprise
Mpls
9/13/2014