150g of wide pasta (Pappardelle)
80g Quince Jelly Extra
20ml white balsamic vinegar
salt
1. Cook pasta al dente in plenty of saltwater, quench with cold water and let dry for ca. 15 minutes on a baking rack. For the dip: slowly heat up Annes Feinste Organic Quince Jelly Extra until liquid mix with balsamic and add a pinch of salt. If one likes it hot add a quarter of chilli pod finely chopped.
2. Deep fry pasta for 1,5 minutes in oil at 140°C until cross. Let them drip off on a paper towel and add a pinch of salt. Serve with dip.
Preparation time: ca. 30 minutes
Company address: Industriestr. 11, 97437 Hassfurt
Tel.: +49 (0)9521 9495-0
Fax: +49 (0)9521 9495-960
E-Mail: export@maintal-konfitueren.de
Martina Dütsch-Cerbone
Tel.: +49 (0)9521 9495-311
Fax: +49 (0)9521 9495-960
E-Mail: duetsch-cerbone@maintal-konfitueren.de
Sonja Käb
Tel.: +49 (0)9521 9495-312
Fax: +49 (0)9521 9495-960
E-Mail: kaeb@maintal-konfitueren.de
