– G. Granaroli XBRG76A 1 lb Chitterlings mixed with
-pork (ask butcher) 10 Shelled walnuts (Puree with
-a little oil) 1/2 c Olive oil
4 Cloves garlic (crushed)
Salt and pepper to taste 1/4 ts Red paprika
1/2 c White wine
1/3 c Raisins
1 lb Spaghetti
Grated cheese
*Clean and chop chitterlings. Heat oil in pan. When hot fry chitterlings and pork with garlic, paprika and pepper for 5 min. Blanche raisons, drain and add to pan with walnut puree. Add wine. Stir well and puree in blender until smooth. Serve over hot cooked spaghetti. Top with cheese.