- G. Granaroli XBRG76A
- MM:MK VMXV03A
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.