Arrabbiata-Style Spagheti
- - G. Granaroli XBRG76A
- - MM:MK VMXV03A
- 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.
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.
