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Receta Fried Pasta With Plum Sauce
by Global Cookbook

Fried Pasta With Plum Sauce
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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

  1. Or possibly 2 (9 ounce.) pkg. refrigerated agnolotti, tortellini or possibly cheese ravioli.
  2. Make sauce. In food processor or possibly electric blender, puree first 6 ingredients. Set aside.
  3. 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.
  4. Drain off excess egg.
  5. Place bread crumbs in another large bowl; add in prepared pasta. Toss till thoroughly coated with bread crumbs.
  6. 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.
  7. 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.
  8. Makes 2 c. sauce, 5 c. pasta.