Pane Con La Milza
Pane con la Milza is a traditional Sicilian sandwich. It's made with veal spleen and lung, and typically served with a generous helping of ricotta cheese and a squeeze of lemon.
Ingredients - Serves 4
- Bread rolls - 4
- Lemon - 1, cut into wedges
- Ricotta cheese - 200 grams
- Pepper - To taste
- Salt - To taste
- Onion - 1 large, finely chopped
- Lard - 50 grams
- Veal spleen and lung - 1 kg
Let's Get Started
- Clean the spleen and lung, removing any excess fat and membranes.
- Cut the spleen and lung into thin slices.
- Heat the lard in a large pan over medium heat.
- Add the onion and cook until it becomes translucent.
- Add the spleen and lung slices to the pan and cook until they are browned on all sides.
- Season with salt and pepper to taste.
- Slice the bread rolls in half and spread a generous amount of ricotta cheese on each half.
- Place the cooked spleen and lung slices on the bread rolls.
- Serve the sandwiches with a wedge of lemon on the side.
Dietary Info
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Calories: 500
- Fat: 20g
- Carbs: 40g
- Protein: 30g
- Sodium: 1200mg
- Sugar: 5g
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