Chef Amanda Freitag, formerly of Gusto – New York, NY
In Sicily, this sandwich (“vestedda”) is made with spleen. This version uses sweetbreads.
Yield: 4 Servings
For the Sweetbreads:
4 ounces sweetbreads, poached and peeled
2 Tablespoons olive oil
3 Tablespoons butter
Salt and Pepper
1/2 cup all purpose flour
To Assemble and Serve:
4 mini parker house rolls
1/2 cup fresh ricotta
1 cup grated ricotta salata
For the Sweetbreads:
In a medium-hot sauté pan, heat olive oil and butter until hot. Season the sweetbreads with salt and pepper and dredge in flour, making sure to pat off the excess. Place directly into the pan and brown well on both sides.
To Assemble and Serve:
Slice open the parker house rolls and smear each with an equal amount of fresh ricotta. Place the warm sweetbreads on top of the ricotta and then sprinkle ricotta salata on top of sweetbread.