| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Dutch | Pasta | 4 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
*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 <kirkland@gj.net> on Mar 10, 1998
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