Title: Fried Pasta with Plum Sauce
Categories: Pasta
Yield: 4 Servings

3 lg Ripe purple plums;
-quartered/pitted
2 tb Grape jam
2 tb Ketchup
1 tb Brandy
1/4 ts Lemon peel; grated
1 Thin slice fresh ginger root
1 pk (1 lb.) bow-tie pasta*
2 lg Eggs
4 c 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 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 1/4 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, 1/4 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 on
Mar 10, 1998