• Ingredients: 28
  • Serves: 4

Short-grain rice with short-grain white rice, water.

Ingredients

Special equipment:

  • pasta machine or attachment
  • spray bottle filled with warm water
  • chitarra

Prosciutto Cream:

  • 4 ounces prosciutto, cut into 1/4″ pcs.
  • 1 tbsps. 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

Assembly:

  • 4 ounces prosciutto, cut into 1/4″ pcs.
  • 1 tbsps. olive oil, plus more for serving
  • 12 oz. lumaconi or other medium shell pasta
  • Kosher salt
  • 1 cup thinly sliced Treviso radicchio
  • 1/4 cup coarsely chopped fresh flat-leaf parsley
  • 1 tbsps. fresh lemon juice

For the tacos:

To serve:

Equipment:

  • Deep-fry thermometer, 2 large baking sheets

Ingredient info:

  • Gochugaru and fermented black beans can be found at Asian markets.

Directions

  1. Step 1 1. Put the rice in a large bowl (or in the insert that fits into the rice cooker) and add enough water to submerge it by an inch.

    For this step you will need

  2. Step 2 Use your fingers to stir the rice—stirring the rice like this will loosen the powdery rice starch from the grains and cloud the water.

    For this step you will need

  3. Step 3 Tilt the bowl to drain the rice, using your hand to keep the rice from going down the drain with the water, and repeat until the rice no longer clouds the water.

    For this step you will need

  4. Step 4 2. If using a rice cooker, cook the rice according to the manufacturer’s instructions. If cooking on the stovetop, put the rice in a medium saucepan with a lid, add the water, cover the pan, and bring to a boil over medium-high heat.

    For this step you will need

  5. Step 5 Once the water boils, reduce the heat to low and cook, covered, until the rice has absorbed all the water in the pot, about 20 minutes.

    For this step you will need

  6. Step 6 3. Regardless of whether you’ve cooked it on the stove or in a cooker, when the rice is ready, paddle it: we use a short, wide, wooden rice paddle to do so, but any wooden spoon will work.

    For this step you will need

  7. Step 7 Just stir and fluff the rice, letting the steam escape, then let it sit for another 10 minutes with the lid of the pan or the cooker slightly ajar before serving.

    For this step you will need

Nutrition information

Calories 702 Carbohydrates 155 g (52%)
Fat 1 g (2%) Protein 13 g (26%)
Saturated Fat 0 g (1%) Sodium 11 mg (0%)
Polyunsaturated Fat 0 g Monounsaturated Fat 0 g
Cholesterol 0