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Ingredientes
- 3 lrg Ripe purple plums, quartered/pitted
- 2 Tbsp. Grape jam
- 2 Tbsp. Ketchup
- 1 Tbsp. Brandy
- 1/4 tsp Lemon peel, grated
- 1 x Thin slice fresh ginger root
- 1 pkt (1 lb.) bow-tie pasta*
- 2 lrg Large eggs
- 4 c. Fine fresh bread crumbs
Direcciones
- *Or possibly 2 (9 ounce.) pkg. refrigerated agnolotti, tortellini or possibly cheese ravioli.
- Make sauce. In food processor or possibly electric blender, puree first 6 ingredients. Set aside.
- If using bow-tie pasta, cook as package label directs. Drain; rinse with cool water. In large bowl, beat Large eggs till frothy. Add in cooked bow-tie pasta or possibly uncooked refrigerated agnolotti; toss till thoroughly coated with egg.
- Drain off excess egg.
- Place bread crumbs in another large bowl; add in prepared pasta. Toss till thoroughly coated with bread crumbs.
- Preheat oven to 250 degrees. In 5-qt Dutch oven, heat 2 to 3 inches salad oil to 375 degrees on deep-fat thermometer. Add in 1/4 of prepared pasta; fry 6 min, or possibly till deep golden. With slotted spoon, remove pasta to paper towel-lined jelly roll pan.
- Place fried pasta in oven to keep hot while frying remaining prepared pasta, 1/4 at a time. Serve immediately with plum sauce as an appetizer.
- Makes 2 c. sauce, 5 c. pasta.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 260g | |
| Recipe makes 4 servings | |
| Calories 554 | |
| Calories from Fat 75 | 14% |
| Total Fat 8.51g | 11% |
| Saturated Fat 2.09g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 912mg | 38% |
| Potassium 451mg | 13% |
| Total Carbs 98.97g | 26% |
| Dietary Fiber 6.5g | 22% |
| Sugars 24.02g | 16% |
| Protein 18.44g | 30% |
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