Ingredients

• 300g Veal or Lamb Spleen
• 100g Veal or Lamb Lung (optional)
• Lard or vegetable oil for frying
• 4 soft, sesame-topped buns (vastedda)
• Caciocavallo or provolone cheese, grated (optional)
• Juice of 1 lemon
• Salt to taste

Instructions

1. Boil the Meats: Boil the spleen and lung (if using) in a large pot of salted water for about 30-40 minutes until tender. Skim off any impurities.
2. Chop: Once cooked, remove the meats from the water, let them cool slightly, and then chop them into small, thin strips or cubes.
3. Fry: In a large pan, melt a generous amount of lard over medium heat. Add the chopped spleen and lung and fry until they are slightly crispy and heated through. This step should be done quickly.
4. Assemble the Sandwich: Slice the buns in half. Pile a generous amount of the hot, fried spleen mixture onto the bottom half of each bun.
5. Add Toppings: Squeeze fresh lemon juice over the meat. If you are serving it "maritatu" (married), add a generous sprinkle of grated caciocavallo cheese. For a "schettu" (single) version, serve it plain with just the lemon juice.
6. Serve Immediately: Place the top half of the bun on and serve the sandwich immediately while it's hot and crispy.