- 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.
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