Pani câ Meusa (Palermo Spleen Sandwich)

Ingredients

• 400 g Veal spleen
• 200 g Veal lung
• 300 g Lard
• 4 rolls Sesame roll
• 80 g Caciocavallo
• 120 g Ricotta
• 2 whole Lemon
• 1 tsp Salt

Steps

1. Rinse the calf spleen and lung thoroughly under cold running water, removing any membrane or blood clots.
2. Place them in a pot, cover with cold salted water, bring to a boil and simmer for about 1 hour until tender.
3. Drain and let cool slightly.
4. Slice the boiled spleen and lung into thin, short strips roughly the width of a finger.
5. They should be lean and uniform so they crisp evenly in the fat.
6. In a wide deep pan or pot, melt a generous amount of lard over medium-high heat until it is hot and shimmering — the traditional 'meusaro' keeps it deep enough to nearly submerge the meat.
7. Add the strips of spleen and lung to the hot lard and fry, stirring often, for 8 to 10 minutes until the edges turn golden and crisp but the inside stays moist.
8. Season with a little salt.
9. Split the sesame rolls and, for the authentic touch, dip the cut side briefly into the hot lard so the bread soaks up flavor and warms through.
10. For a 'schietta' (plain) sandwich, lift the meat straight from the fat, let it drip for a second, and pile it into the roll.
11. For a 'maritata' sandwich, first lay grated caciocavallo and a spoon of fresh ricotta inside the warm bread so they melt under the hot filling.
12. Squeeze fresh lemon juice generously over the meat, close the sandwich, press lightly, and serve immediately while piping hot — pani câ meusa must never be eaten cold.

Tips

• Lard is non-negotiable — its flavor and high smoke point are what make pani câ meusa authentic; never substitute olive oil. Boil the offal a day ahead and slice it cold for cleaner strips. Eat it the moment it's assembled, leaning forward so the juices drip away from you, just as you would at the Vucciria market.