Recipe - Arrabbiata-Style Spagheti

G. Granaroli XBRG76A
MM:MK VMXV03A
1 pound Chitterlings mixed with
pork (ask butcher)
10 Shelled walnuts (Puree with
a little oil)
One half cup Olive oil
4 Cloves garlic (crushed)
Salt and pepper to taste
One fourth teaspoon Red paprika
One half cup White wine
1/3 cup Raisins
1 pound 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini