Recipe - Fried Pasta With Plum Sauce

3 lg Ripe purple plums;
quartered/pitted
2 tablespoon Grape jam
2 tablespoon Ketchup
1 tablespoon Brandy
One fourth teaspoon Lemon peel; grated
1 Thin slice fresh ginger root
1 pack (1 lb.) bowtie pasta*
2 lg Eggs
4 cup Fine fresh bread crumbs

*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 bowtie pasta, cook as package label directs. Drain; rinse with
cold water. In large bowl, beat eggs until frothy. Add cooked bowtie 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 5quart Dutch oven, heat 2 to 3 inches
salad oil to 375 degrees on deepfat thermometer. Add One fourth of prepared
pasta; fry 6 minutes, or until deep golden brown. With slotted spoon,
remove pasta to paper towellined jelly roll pan.

Place fried pasta in oven to keep warm while frying remaining prepared
pasta, One fourth 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 recipeludigest by James and Susan Kirkland kirkland@gj.net on
Mar 10, 1998