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Sicilian Street Food Sandwich
Chef Amanda Freitag, formerly of Gusto – New York, NY
Adapted by
December 2007

Sicilian Street Food Sandwich from Chef Amanda Freitag, formerly of Gusto – New York, NY on StarChefs.comIn Sicily, this sandwich (“vestedda”) is made with spleen. This version uses sweetbreads.

4 Servings


    For the Sweetbreads:
  • 4 ounces sweetbreads, poached and peeled
  • 2 Tablespoons olive oil
  • 3 Tablespoons butter
  • Salt and Pepper
  • ½ cup all purpose flour

    To Assemble and Serve:
  • 4 mini parker house rolls
  • ½ 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.


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