{"id":64453,"date":"2022-06-09T17:06:10","date_gmt":"2022-06-09T15:06:10","guid":{"rendered":"https:\/\/www.visitsicily.info\/ricetta\/pane-a-la-milza-pain-a-la-rate\/"},"modified":"2025-11-17T21:54:16","modified_gmt":"2025-11-17T20:54:16","slug":"pane-a-la-milza-pain-a-la-rate","status":"publish","type":"ricetta","link":"https:\/\/www.visitsicily.info\/fr\/ricetta\/pane-a-la-milza-pain-a-la-rate\/","title":{"rendered":"Pane \u00e0 la milza (pain \u00e0 la rate)"},"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>\u00c0 Palerme, la veille de la f\u00eate de l\u2019Immacul\u00e9e (le 7 d\u00e9cembre) <em>&#8216;u pani c&#8217;a meusa <\/em>est un <em>must. <\/em>Il se consomme m\u00eame traditionnellement le matin de la f\u00eate, comme petit d\u00e9jeuner hypercalorique.<\/p>\n<p><strong>La recette<\/strong><\/p>\n<p>Pr\u00e9paration:<\/p>\n<p>La recetteIngr\u00e9dients\u00a0:Les petits pains de farine de bl\u00e9 tendre recouvertes de jujube (s\u00e9same)Triptyque d\u2019abats\u00a0:saindoux (juste pour faire frire)Pour assaisonner\u00a0:ricotta fra\u00eeche SelJus de citron (uniquement dans la version du sandwichtraditionnel) Pr\u00e9paration\u00a0:<\/p>\n<p>Faire bouillir la rate, les rognures de poumon et le <em>scannarozzato<\/em> (cartilages de la trach\u00e9e du b\u0153uf). Les mettre dans une assiette pour refroidir avant de les couper en tranches tr\u00e8s fines.<\/p>\n<p>Pendant ce temps, couper les pains en deux.<\/p>\n<p>Dans une grande po\u00eale, m\u00e9langer dans le saindoux les abats pr\u00e9alablement bouillis, pendant environ 5\u00a0minutes.<\/p>\n<p>Puis farcir les pains avec toute la pr\u00e9paration, en laissant la mie bien s\u2019imbiber du gras de la cuisson. Ajouter une pinc\u00e9e de sel.<\/p>\n<p>Les meusari proposent deux versions de sandwich: <em>schietto<\/em> (c\u00e9libataire) qui est une version simple avec l\u2019ajout de jus de citron, ou <em>maritatu<\/em> (mari\u00e9) qui pr\u00e9voit une touche finale de ricotta fra\u00eeche ou de caciocavallo coup\u00e9 en tranches, ou, si vous voulez faire plus, avec les deux fromages.<\/p>\n<p>Bon app\u00e9tit!<\/p>\n<\/div><\/div><\/div><\/div><\/div>\n","protected":false},"featured_media":44114,"template":"","categories":[1969],"luogo":[],"stagione":[2060,2061,2062,2063],"class_list":["post-64453","ricetta","type-ricetta","status-publish","has-post-thumbnail","hentry","category-sapori-da-non-perdere-fr","stagione-automne","stagione-ete","stagione-hiver","stagione-printemps"],"acf":{"galleria":false,"sottotitolo":"","titolo_paragrafo_1":"D\u00e9tail","paragrafo_1":"<p>Le <strong>pane \u00e0 la milza<\/strong> ou<em><strong> &#8216;u pani c&#8217;a meusa <\/strong><\/em>est l\u2019un des incontournables de la nourriture de rue en Sicile.\u00a0 Excellent pour le d\u00e9jeuner ou le d\u00eener, il est souvent servi dans les buffets sous forme d\u2019amuse-gueule.<br class=\"xliff-newline\" \/><br class=\"xliff-newline\" \/><span id=\"result_box\" lang=\"it\">L\u2019origine de cette nourriture semble remonter au Moyen \u00c2ge lorsque les Juifs qui vivaient \u00e0 Palerme \u00e9taient bouchers. Leurs croyances religieuses les emp\u00eachant de tirer profit de l\u2019abattage des animaux, ils \u00e9taient autoris\u00e9s \u00e0 r\u00e9cup\u00e9rer les abats \u00e0 titre de r\u00e9compense. Ils avaient donc l\u2019habitude de faire bouillir et aromatiser la rate, le poumon et le <em>scannarozzato<\/em> (la trach\u00e9e) dans du saindoux qui, avec du fromage, servait de garniture pour les sandwichs qu\u2019ils vendaient \u00e0 la population locale. Cette tradition est encore vivante chez les \u00e9leveurs de moutons palermitains et de nombreux autres vendeurs de produits alimentaires.<\/span><\/p>\n","difficolta":"Media","durata":"","ingredienti":[{"nome_ingrediente":"Les petits pains de farine de bl\u00e9 tendre recouvertes de jujube (s\u00e9same)","quantita":""},{"nome_ingrediente":"Triptyque d\u2019abats","quantita":"trois morceaux de rate, six morceaux de rognures de poumon, un morceaux de scannaroizzato (trach\u00e9e)"},{"nome_ingrediente":"saindoux","quantita":"juste pour faire frire"},{"nome_ingrediente":"POUT ASSAISONNER","quantita":""},{"nome_ingrediente":"ricotta fra\u00eeche","quantita":""},{"nome_ingrediente":"cacciocavallo affin\u00e9 en fines tranches","quantita":""},{"nome_ingrediente":"Sel","quantita":""},{"nome_ingrediente":"Jus de citron (uniquement dans la version du sandwich 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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