Pane ca' meusa
Pane ca' meusa is Palermo's most iconic street food: a crispy sandwich filled with fried spleen and lung, dressed with fresh lemon juice and sometimes cheese. Born from the Palermitan culinary tradition of conscious reuse of offal, it represents the genuine soul of Sicilian street food. Simple, flavorful, and incredibly satisfying.
Preparation
- 1
Carefully clean the spleen and lung under cold running water, removing excess fat and membranes.
- 2
Cut the spleen and lung into cubes approximately 1-1.5 centimeters on each side.
- 3
Season the offal cubes with salt and pepper to taste.
- 4
Heat abundant olive oil in a deep pan until it reaches frying temperature (approximately 160-170°C). The oil must completely cover the offal.
- 5
Immerse the spleen and lung in the hot oil in several batches to avoid lowering the temperature too much. Fry for approximately 8-10 minutes until they become crispy and golden.
- 6
Drain the fried offal on paper towels and keep warm.
- 7
Cut the rolls in half, creating a pocket suitable for filling.
- 8
Fill each roll with a generous portion of fried spleen and lung, add fresh lemon juice and sprinkle with chopped parsley.
- 9
Serve immediately while still hot to enjoy the crispiness of the fried filling and the softness of the bread.
Chef's Tips
For an authentic result, use Palermitan vastedda-style bread. If the fried food feels too heavy, you can lightly boil the offal before frying it. Fresh lemon is essential to balance the richness of the fried ingredients.