Ingredients
- 10 shelled walnuts
- 1 cheese (grated)
- 260 gr chitterlings mixed with -pork
- 170 gr spaghetti
- 120 ml wine (white)
- 120 ml olive oil
- 55 gr raisins
- 1 gr 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.
