Pani Ca Meusa

Ingredients

Lard

2 tablespoons

Veal spleen

1 pound, cleaned and sliced

Veal lung

1 pound, cleaned and sliced

Salt

to taste

Black pepper

to taste

Lemon

1, juiced

Caciocavallo cheese

4 ounces, grated

Bread rolls

4, preferably crusty

Instructions

1. Start by thoroughly cleaning the veal spleen and lung under cold running water. Once cleaned, slice them into thin pieces to ensure even cooking.
2. In a large frying pan, heat the lard over medium heat until melted and shimmering.
3. Carefully add the veal slices to the pan and fry for about 10-15 minutes. Ensure to turn the slices occasionally for a crisp, golden-brown exterior.
4. Season the fried veal slices with salt and black pepper to taste, adjusting according to your preference.
5. While the meat is cooking, slice the bread rolls in half horizontally, taking care not to cut all the way through, creating a pocket for the filling.
6. Once the veal is browned and crispy, fill each bread roll generously with the fried veal slices.
7. Top the meat with a generous amount of grated caciocavallo cheese, allowing the warmth of the meat to slightly melt the cheese for a creamy texture.
8. Drizzle freshly squeezed lemon juice over the filled rolls, enhancing the richness of the dish with a bright, zesty flavor.
9. Serve the Pani Ca Meusa hot, wrapped in paper to capture the essence of Sicilian street food culture, and indulge in this hearty delicacy!