{"id":64174,"date":"2022-06-09T16:45:02","date_gmt":"2022-06-09T14:45:02","guid":{"rendered":"https:\/\/www.visitsicily.info\/ricetta\/pane-con-la-milza\/"},"modified":"2025-11-17T21:54:21","modified_gmt":"2025-11-17T20:54:21","slug":"pane-con-la-milza","status":"publish","type":"ricetta","link":"https:\/\/www.visitsicily.info\/es\/ricetta\/pane-con-la-milza\/","title":{"rendered":"Pane con la milza"},"content":{"rendered":"<div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-1 fusion-flex-container nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\" style=\"--awb-border-radius-top-left:0px;--awb-border-radius-top-right:0px;--awb-border-radius-bottom-right:0px;--awb-border-radius-bottom-left:0px;--awb-flex-wrap:wrap;\" ><div class=\"fusion-builder-row fusion-row fusion-flex-align-items-flex-start fusion-flex-content-wrap\" style=\"max-width:1248px;margin-left: calc(-4% \/ 2 );margin-right: calc(-4% \/ 2 );\"><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-0 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:0px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-1\"><p>En Palermo, durante la v\u00edspera de la fiesta de la Inmaculada (el 7 de diciembre) <em>no falta nunca<\/em> un <em>&#8216;u pani c&#8217;a meusa. <\/em>Es tradici\u00f3n consumirlo tambi\u00e9n en la ma\u00f1ana de la fiesta, como desayuno hipercal\u00f3rico.<\/p>\n<p><strong>La receta<\/strong><\/p>\n<p>Procedimiento:<\/p>\n<p>Cocemos el bazo, los trozos de pulm\u00f3n y la tr\u00e1quea. Colocamos las v\u00edsceras en un plato para que se enfr\u00eden y las cortamos en rodajas muy finas.<\/p>\n<p>Mientras tanto, cortamos los panecillos por la mitad.<\/p>\n<p>En una sart\u00e9n grande, sazonamos y sofre\u00edmos en manteca las v\u00edsceras, previamente cocidas, durante unos 5\u00a0minutos.<\/p>\n<p>A continuaci\u00f3n, rellenamos nuestros panecillos con todo el condimento, dejando que la miga se empape bien con la grasa de la cocci\u00f3n. A\u00f1adimos una pizca de sal.<\/p>\n<p>Los meusari ofrecen dos versiones del bocadillo: <em>schietto<\/em> (soltero), que es una versi\u00f3n simple en la que solo a\u00f1aden zumo de lim\u00f3n, o <em>maritatu<\/em> (casado), que le aporta un toque final de ricotta fresca o caciocavallo rallado, o, si quieres tirar la casa por la ventana, de ambos quesos.<\/p>\n<p>\u00a1Que aproveche!<\/p>\n<\/div><\/div><\/div><\/div><\/div>\n","protected":false},"featured_media":44115,"template":"","categories":[1996],"luogo":[],"stagione":[2066,2064,2067,2065],"class_list":["post-64174","ricetta","type-ricetta","status-publish","has-post-thumbnail","hentry","category-sapori-da-non-perdere-es","stagione-invierno","stagione-otono","stagione-primavera-es","stagione-verano"],"acf":{"galleria":false,"sottotitolo":"","titolo_paragrafo_1":"Detalle","paragrafo_1":"<p>El <strong>pane con la milza<\/strong> o<em><strong> &#8216;u pani c&#8217;a meusa <\/strong><\/em> es uno de los protagonistas de la comida callejera siciliana.\u00a0 Excelente para el almuerzo o la cena, a menudo se sirve en buf\u00e9s en formato peque\u00f1o.<br class=\"xliff-newline\" \/><br class=\"xliff-newline\" \/><span id=\"result_box\" lang=\"it\">El origen de esta comida parece remontarse a la Edad Media, cuando los jud\u00edos que viv\u00edan en Palermo trabajaban como carniceros. Como sus creencias religiosas les imped\u00edan obtener ganancias de la matanza de animales, se les permit\u00eda llevarse a casa las v\u00edsceras como recompensa. Por eso, sol\u00edan hervir y aderezar el bazo, el pulm\u00f3n y el scannarozzato (la tr\u00e1quea) en manteca de cerdo, que, junto con el queso, serv\u00edan como relleno para los bocadillos que vend\u00edan a la gente del lugar. Esta tradici\u00f3n sigue viva entre los cazadores de Palermo y muchos otros minoristas de alimentos.<\/span><\/p>\n","difficolta":"Media","durata":"","ingredienti":[{"nome_ingrediente":"Panecillos tiernos de harina de trigo blando recubiertos de giuggiulena (s\u00e9samo)","quantita":""},{"nome_ingrediente":"Tr\u00edptico de v\u00edsceras","quantita":"tres partes de Bazo, seis partes de trozos de Pulm\u00f3n, una parte de Scannarozzato (traquea)"},{"nome_ingrediente":"Manteca de cerdo","quantita":"lo suficiente para sofre\u00edr las v\u00edsceras"},{"nome_ingrediente":"PARA EL ADEREZO","quantita":""},{"nome_ingrediente":"Ricotta fresca","quantita":""},{"nome_ingrediente":"caciocavallo curado rallado","quantita":""},{"nome_ingrediente":"Sal","quantita":""},{"nome_ingrediente":"Zumo de lim\u00f3n (solo para la versi\u00f3n del bocadillo schietto)","quantita":""}],"localizzazione":"<div class=\"leaflet-map\" data-height=\"400\" data-map=\"leaflet\" data-map-lng=\"14.1778564\" data-map-lat=\"37.4486966\" data-map-zoom=\"7\" data-map-layers=\"[&quot;CartoDB.Voyager&quot;]\" data-map-markers=\"[]\"><\/div>\n"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - 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