Yield: 1 servings
|\N \N||- G. Granaroli XBRG76A MM:MK VMXV03A|
|1 pounds||Chitterlings mixed with pork (ask butcher)|
|10 \N||Shelled walnuts (Puree with a little oil)|
|½ cup||Olive oil|
|4 \N||Cloves garlic (crushed)|
|\N \N||Salt and pepper to taste|
|¼ teaspoon||Red paprika|
|½ cup||White wine|
|\N \N||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.