Ingredients
- 10 shelled walnuts
- 1 cheese (grated)
- 1 lb chitterlings mixed with -pork
- 1 lb spaghetti
- 1/2 c wine (white)
- 1/2 c olive oil
- 3/8 c raisins
- 1/4 ts paprika (red)
*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.
