| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Italian | Italian, Main dish, Mrs. g, Pasta | 1 | Servings |
INGREDIENTS
| 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 | t | Red paprika |
| 1/2 | c | White wine |
| 1/3 | c | Raisins |
| 1 | lb | Spaghetti |
| Grated cheese |
INSTRUCTIONS
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
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Nutrition (calculated from recipe ingredients)
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Calories: 4707
Calories From Fat: 2261
Total Fat: 256g
Cholesterol: 1406.2mg
Sodium: 2725.8mg
Potassium: 1832.6mg
Carbohydrates: 396.2g
Fiber: 16.8g
Sugar: 47.4g
Protein: 183.8g