📝 About This Recipe
Step into the vibrant markets of Sicily with Pani ca Meusa, Palermo's most iconic and daring street food masterpiece. This legendary sandwich features tender, slow-simmered veal spleen and lung, thinly sliced and flash-fried in golden lard to achieve a rich, savory depth. Served in a soft, sesame-topped vastedda bun, it offers a profound taste of Mediterranean history that is both rustic and incredibly satisfying.
🥗 Ingredients
The Meats
- 500 grams Veal spleen (cleaned and trimmed)
- 300 grams Veal lung (cleaned and trimmed)
- 100 grams Veal trachea (cartilage) (optional, for authentic texture)
The Poaching Liquid
- 3 liters Water
- 2 tablespoons Sea salt
- 3 pieces Bay leaves (fresh or dried)
The Frying Fat
- 250 grams Pork lard (Strutto) (authentic Sicilian style; do not substitute with oil)
The Bread and Toppings
- 6 pieces Vastedda rolls (soft, round sesame seed buns)
- 3 pieces Fresh lemons (cut into wedges for 'Schietta' style)
- 150 grams Caciocavallo cheese (shredded or flaked for 'Maritata' style)
- 200 grams Fresh ricotta cheese (sheep's milk preferred)
👨🍳 Instructions
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1
Thoroughly rinse the veal spleen, lung, and trachea under cold running water to remove any excess blood.
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2
In a large stockpot, combine the meats with 3 liters of water, sea salt, and bay leaves. Bring to a boil over high heat.
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3
Once boiling, reduce the heat to a gentle simmer. Skim off any foam that rises to the surface with a slotted spoon.
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4
Simmer the meats for approximately 1.5 to 2 hours, or until they are tender when pierced with a fork.
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5
Remove the meats from the broth and let them cool completely. For the best texture, refrigerate the meats for at least 2 hours or overnight; this makes them much easier to slice thinly.
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6
Using a very sharp knife, slice the cooled spleen and lung into paper-thin strips, roughly 1-2 inches in length.
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7
In a large, heavy-bottomed inclined skillet (traditionally a copper 'tegame'), melt the pork lard over medium heat until it is shimmering but not smoking.
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8
Place a portion of the sliced meats into the hot lard. Fry for 3-5 minutes, stirring occasionally, until the edges become slightly crispy but the center remains tender.
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9
While the meat is frying, slice your vastedda rolls in half. If you like, you can briefly steam the bread or warm it near the pan to soften.
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10
Use a slotted spoon to lift the hot meat from the lard, allowing the excess fat to drip off for a moment.
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11
Stuff a generous amount of the fried meat into the bottom half of the roll.
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12
Choose your style: For 'Schietta' (single), simply squeeze fresh lemon juice over the meat. For 'Maritata' (married), add a dollop of ricotta and a sprinkle of Caciocavallo flakes.
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13
Press the top of the bun down firmly to allow the juices and lard to soak into the bread, then serve immediately while piping hot.
💡 Chef's Tips
Always use high-quality pork lard (strutto) as it provides the specific flavor profile that vegetable oils cannot replicate. Thin slicing is the secret to success; if the meat is too thick, it can become chewy and overwhelming. Ensure the meat is completely dry before frying to prevent the lard from splattering dangerously. If you cannot find Vastedda buns, use a very soft Kaiser roll or a brioche bun with sesame seeds. Don't skip the lemon; the acidity is essential to cut through the richness of the lard and offal.
🍽️ Serving Suggestions
Serve with a cold, crisp Sicilian lager like Birra Moretti or Messina to balance the richness. A side of spicy pickled vegetables (Giardiniera) provides a nice crunch and acidic contrast. Enjoy it standing up, wrapped in brown butcher paper, to mimic the authentic Palermo street experience. Follow the meal with a strong espresso to aid digestion after the heavy fats. A simple arugula salad with a light vinaigrette makes for a refreshing palate cleanser afterward.