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Vastedda – Pane ca’ meusa

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Ingredients

Adjust Servings:
2 lb Veal Spleen
6 Soft rolls Better if homemade!
Grated caciocavallo
1/2 lb Lard

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Vastedda – Pane ca’ meusa

  • Serves 6
  • Medium

Ingredients

Directions

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Where is the Vastedda coming from? Many people think that Palermo’s cuisine is mainly of Arabic origin but they do not know that more than half of those dishes are derived from “cacher” – Jewish Cuisine. One of the most important foods created by the Jews is the Vastedda, the “Spleen Sandwich” – Pani ca’ meusa – which, even if more than 1000 years old, is the most known street food of Palermo around the world.

You can taste this bizarre sandwich in one of the many Focaccerie in Palermo or, thanks to emigrated Sicilians, in other countries such as United States ( for example Joe’s of Avenue “u” in Brooklyn ) or in the United Kingdom, Spain, Germany and more – or, if you want to try it at home, you can try and find the right ingredients and follow our recipe!

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Steps

1
Done

The day before making the Vastedde, you'll need to boil the veal spleen in abundant salted water for 45 minutes. Then let it rest and you can put it in the fridge ready for the next day!

2
Done

Take the spleen out of the fridge and start slicing it in very thin slices - the don't have to be too long either.

3
Done

Now take a pan and put the lard and 2 tablespoons of water over low heat.

4
Done

Once the lard is boiling, start adding the spleen slices and fry them for a few minutes

5
Done

Using a fork or a slotted spoon, take the spleen out of the pan, remove a bit of the lard in excess and put it inside a roll - you can press with the fork against the spleen to remove other lard in excess!

6
Done

You can now add the caciocavallo and some lemon juice if you like - now you can enjoy your homemade Vastedda!

Riccardo Favara

Founder of Sicilian Food Culture. A Sicilian guy, with the passion for Sicilian food.

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2 Comments Hide Comments

In our family the children did not like the spleen so we substituted bacon and saved the bacon drippings to spread on the top and bottom of the roll. Then we put ricotta on the bottom half and covered the ricotta with 2 bacon strips and then some caciocavallo cheese then covered it with the top of the roll. Next we wrapped the roll in tin foil and baked in the oven until everything was hot and melted oh so delicious. Hope you try it. Oh so delicious concetta

In our family the children did not like the spleen so we substituted bacon and saved the bacon drippings to spread on the top and bottom of the roll. Then we put ricotta on the bottom half and covered the ricotta with 2 bacon strips and then some caciocavallo cheese then covered it with the top of the roll. Next we wrapped the roll in tin foil and baked in the oven until everything was hot and melted oh so delicious. Hope you try it. Oh so delicious concetta

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