Dish

Pani ca meusa

Spleen sandwich

Pani ca meusa is made by slow-cooking veal spleen and lungs in a tomato-based sauce until tender. The meat is then served on a soft roll and topped with grated cheese and a sprinkle of lemon juice. This dish is often served with a side of fried potatoes and is a popular choice for lunch or a quick snack.

European cuisine› Mediterranean cuisine› Italian cuisine

Sandwich/Wrap› Sandwich

Origins and history

Pani ca meusa originated in the city of Palermo, Sicily, where it was a popular street food among the working-class population. It is now a staple in many Sicilian fast-food restaurants and is enjoyed by people of all backgrounds.

Dietary considerations

Pani ca meusa is not suitable for those with dietary restrictions or preferences, as it contains veal spleen and lungs. It is also high in cholesterol and should be consumed in moderation.

Variations

There are no known variations of Pani ca meusa, as the dish is traditionally made with veal spleen and lungs. However, some restaurants may offer a vegetarian version made with eggplant or other vegetables.

Presentation and garnishing

Pani ca meusa is typically served on a soft roll with the meat and sauce piled high. Garnish with fresh herbs or grated cheese for added flavor and presentation.

Tips & Tricks

To ensure the meat is tender and flavorful, it is important to slow-cook it in the tomato-based sauce for several hours. Be sure to remove any excess fat or gristle before serving.