Lunch: Lumaconi with Prosciutto and Lemon Breadcrumbs

We're now obsessed with this snail-shaped pasta (which is made from scratch at Tosca).

This recipe includes superfoods such as:

Lemon

Health benefits of Lumaconi with Prosciutto and Lemon Breadcrumbs

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1/4 cup olive oil
1 garlic clove
1/2 cup coarse fresh breadcrumbs
1 teaspoon finely grated lemon zest
Kosher salt

Instructions

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

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