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Fried Pasta with Plum Sauce
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.
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