Fried pasta with plum sauce

4 Servings

Ingredients

Quantity Ingredient
3 larges Ripe purple plums; quartered/pitted
2 tablespoons Grape jam
2 tablespoons Ketchup
1 tablespoon Brandy
¼ teaspoon Lemon peel; grated
1 Thin slice fresh ginger root
1 pack (1 lb.) bow-tie pasta*
2 larges Eggs
4 cups Fine fresh bread crumbs

Directions

*Or 2 (9 oz.) pkg. refrigerated agnolotti, tortellini or cheese ravioli.

Make sauce. In food processor or electric blender, puree first 6 ingredients. Set aside.

If using bow-tie pasta, cook as package label directs. Drain; rinse with cold water. In large bowl, beat eggs until frothy. Add cooked bow-tie pasta or uncooked refrigerated agnolotti; toss until thoroughly coated with egg.

Drain off excess egg.

Place bread crumbs in another large bowl; add prepared pasta. Toss until thoroughly coated with bread crumbs.

Preheat oven to 250 degrees. In 5-quart Dutch oven, heat 2 to 3 inches salad oil to 375 degrees on deep-fat thermometer. Add ¼ of prepared pasta; fry 6 minutes, or until deep golden brown. With slotted spoon, remove pasta to paper towel-lined jelly roll pan.

Place fried pasta in oven to keep warm while frying remaining prepared pasta, ¼ at a time. Serve immediately with plum sauce as an appetizer.

Makes 2 cups sauce, 5 cups pasta.

busted by sooz

Recipe by: Key Gourmet

Posted to recipelu-digest by James and Susan Kirkland <kirkland@...> on Mar 10, 1998

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