Ingredients
Offal
- 600 gveal spleen
- 300 gveal lung
- or 900 g spleen alone
To cook
- 300 glard, or strutto
Bread
- 4vastedde, soft sesame-topped rolls
Maritata, married
- 150 gcaciocavallo, grated
- 150 gfresh ricotta
Schietta, single
- lemon wedges
Also
- salt
- black pepper
Directions
- Rinse the spleen thoroughly and peel off the tough outer membrane. Boil the spleen and lung in salted water for about 30 minutes until firm.
- Drain them and cool them completely, then chill them for an hour. Chilling is what lets you cut it properly thin, and this matters more than it sounds.
- Melt a generous depth of lard in a wide heavy pan over a medium heat. It must be lard.
- Fry the slices in the hot lard for 3 to 4 minutes, turning them, until the edges curl and colour. Do not overcook it.
- Season with salt and plenty of black pepper. Traditionally the fried slices are kept warm sitting in the lard until an order comes, which is what the vendors do.
- Pile the hot slices in, letting them overflow the roll. Maritata, married, means with grated caciocavallo and fresh ricotta added, so the cheese melts into the hot offal.
- Squeeze lemon over the schietta version generously, which cuts the richness and the iron. Eat it immediately, standing, leaning forward, because it drips.
Technique
- The vastedda roll is soft, round and sesame-topped and is made specifically for this.
- It is strongly flavoured and mineral, and it divides opinion sharply even in Palermo.
- Focacceria San Francesco is the best known place to eat it.
Substitutions
- Spleen alone if lung is unavailable, which is common outside Sicily.
- Any soft sesame roll in place of vastedda.
Variations
- Schietta, with lemon only.
- Maritata, with ricotta and caciocavallo.
- Served on a plate rather than in a roll.
History
Palermo street food traced to medieval Jewish butchers, who were paid in offal rather than money.
Frequently asked questions
What is Pani ca meusa?
Pani ca meusa is a street food from Italy: sesame roll filled with spleen and lung fried in lard, with cheese or lemon. Palermo street food traced to medieval Jewish butchers, who were paid in offal rather than money.
How long does Pani ca meusa take to make?
Pani ca meusa takes 30 min of preparation and 30 min of cooking. The recipe makes 4 rolls. It is rated medium to make.
What can I substitute in Pani ca meusa?
Yes, within limits. Spleen alone if lung is unavailable, which is common outside Sicily. Any soft sesame roll in place of vastedda.
What is the most important thing to get right in Pani ca meusa?
Melt a generous depth of lard in a wide heavy pan over a medium heat. It must be lard.
