CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs |
Dutch |
Pasta |
4 |
Servings |
INGREDIENTS
3 |
|
Ripe purple plums |
|
|
quartered/pitted |
2 |
T |
Grape jam |
2 |
T |
Ketchup |
1 |
T |
Brandy |
1/4 |
t |
Lemon peel, grated |
1 |
|
Thin slice fresh ginger root |
1 |
|
1 lb. bow-tie pasta* |
2 |
|
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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