‘Pani ca meusa’ translates as ‘bread with spleen’ it is made with veal spleen and lung, boiled and then fried in lard, in this case it is ‘maritatu’ meaning ‘married’ as it also has caciocavallo cheese.
The origins of this dish can be traced to the Middle Ages in Palermo, when the best cuts of meat would be enjoyed by the nobility while cuts as spleen and lung would be much cheaper and thus accessible to the poorer classes.
Blurry in the background you can also see ‘panelle e crocchè’ which are respectively chickpea flour fritters and potato nuggets.
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‘Pani ca meusa’ translates as ‘bread with spleen’ it is made with veal spleen and lung, boiled and then fried in lard, in this case it is ‘maritatu’ meaning ‘married’ as it also has caciocavallo cheese.
The origins of this dish can be traced to the Middle Ages in Palermo, when the best cuts of meat would be enjoyed by the nobility while cuts as spleen and lung would be much cheaper and thus accessible to the poorer classes.
Blurry in the background you can also see ‘panelle e crocchè’ which are respectively chickpea flour fritters and potato nuggets.
Looks delicious
Looks delicious! I’m now hungry