• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Fried Pasta with Plum Sauce

  • Recipe Submitted by on

Category: Pasta

 Ingredients List

  • 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

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