📝 About This Recipe
Step into the bustling markets of Palermo with the iconic Panino con la Milza, a masterclass in Sicilian street food tradition. This soul-satisfying sandwich features tender, slow-simmered veal spleen and lung, thinly sliced and flash-fried in authentic lard for a rich, silky texture. Whether served 'schietta' (single) with a squeeze of lemon or 'maritata' (married) with salty caciocavallo and creamy ricotta, it is a bold, historical delicacy that defines the culinary heart of Sicily.
🥗 Ingredients
The Meats
- 500 grams Veal spleen (cleaned of excess membranes)
- 300 grams Veal lung (fresh and well-rinsed)
- 100 grams Veal trachea (optional/traditional) (for authentic texture)
The Cooking Liquid
- 3 liters Water
- 2 tablespoons Coarse sea salt
- 3 pieces Bay leaves (fresh or dried)
The Frying Fat
- 250 grams Pork Lard (Strutto) (essential for authentic flavor; do not substitute with oil)
The Bread
- 6 pieces Vastedda or Mafalda rolls (soft sesame-seeded Sicilian rolls)
The Toppings (Maritata style)
- 200 grams Fresh Ricotta cheese (sheep's milk preferred)
- 100 grams Caciocavallo cheese (aged and thinly shaved)
- 2 pieces Fresh Lemons (cut into wedges)
- 1 teaspoon Black pepper (freshly cracked)
👨🍳 Instructions
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1
Begin by thoroughly rinsing the veal spleen, lung, and trachea under cold running water to remove any impurities.
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2
Place the meats in a large stockpot and cover with 3 liters of water. Add the coarse sea salt and bay leaves.
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3
Bring to a boil over high heat, then reduce to a simmer. Skim off any foam that rises to the surface during the first 15 minutes.
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4
Simmer the meats for approximately 1.5 to 2 hours until they are tender but still hold their shape. The lung usually cooks faster than the spleen.
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5
Remove the meats from the broth and let them cool completely. For the best slicing results, chill them in the refrigerator for at least 2 hours or overnight.
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6
Once chilled and firm, slice the spleen and lung into very thin ribbons, about 1-2mm thick. This is the secret to the perfect 'melt-in-your-mouth' texture.
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7
In a wide, slanted copper pan (traditionally called a 'tianu') or a heavy cast-iron skillet, melt the pork lard over medium-low heat.
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8
While the lard melts, slice your sesame rolls in half horizontally, but leave them slightly attached on one side if possible.
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9
Increase the heat under the lard to medium. Take a handful of the meat ribbons and place them into the hot lard.
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10
Sauté the meat for 2-3 minutes. You aren't looking for a deep crunch, but rather a gentle frying that infuses the meat with the richness of the fat.
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11
Using long tongs, lift the glistening meat out of the fat, letting the excess drip off for just a second, and stuff it generously into the roll.
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12
For 'Schietta' (Simple): Add a generous squeeze of fresh lemon and a pinch of salt. Serve immediately.
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13
For 'Maritata' (Married): Add a dollop of fresh sheep's milk ricotta and a handful of shaved caciocavallo cheese over the hot meat so it slightly softens.
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14
Press the sandwich firmly for a moment to allow the juices and fats to soak into the crumb of the bread.
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15
Serve warm in a piece of brown butcher paper for the ultimate authentic Palermo street experience.
💡 Chef's Tips
Always use pork lard (strutto) rather than oil; it provides the specific silky mouthfeel and flavor profile essential to this dish. Chilling the boiled meat before slicing is crucial; if you try to slice it warm, it will crumble rather than form clean ribbons. Don't over-fry the meat; it should be tender and moist, not crispy like bacon. If you can't find Sicilian Vastedda, use a high-quality brioche bun or a soft Kaiser roll heavily topped with sesame seeds. Always serve with plenty of napkins; a good milza sandwich is gloriously messy.
🍽️ Serving Suggestions
Pair with a cold, crisp Sicilian lager like Birra Messina to cut through the richness of the lard. A side of spicy pickled vegetables (giardiniera) provides a bright acidity that balances the savory meat. Serve as part of a 'Palermitano' feast alongside Panelle (chickpea fritters) and Crocchè (potato croquettes). A glass of Grillo or another acidic Sicilian white wine works beautifully if you prefer wine over beer. Finish the meal with a classic espresso to aid digestion after this decadent treat.