- 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.