Fried Pasta With Plum Sauce Recipe

Ingredients

3 lg. ripe purple plums, quartered and pitted (1/2 lb.)

2 tbsp. grape jam

2 tbsp. ketchup

1 tbsp. brandy

1/4 tsp. grated lemon peel

1 thin slice fresh ginger root

1 (1 lb.) pkg. bow-tie pasta*

2 lg. eggs

4 c. fine fresh bread crumbs

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

Method

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.

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