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Palermo's bold spleen bread—organ meat seared and served on sesame rolls—is Sicilian street food heritage. This high protein carnivore mediterranean dish has nourished families at Palermo markets for centuries.
Trim the beef spleen and slice thinly, about 1/8 inch, keeping slices even for uniform cooking.
Bring a pot of water to a gentle simmer (not boil), blanch spleen slices for 4 minutes to remove impurities, then drain well and pat dry to reduce moisture.
In a large sauté pan, melt lard over medium-high heat until hot but not smoking. Sear spleen slices in a single layer without crowding; cook 1–2 minutes per side for browning, turning once.
Sprinkle kosher salt and black pepper over cooked spleen in the pan, and toss to coat evenly. If using, add a squeeze of lemon at this stage for brightness.
Split sesame rolls, layer each base with seared spleen, then top with a generous spoonful of ricotta and shredded caciocavallo cheese. Serve immediately with lemon wedges and extra pepper if desired.
