Stuffed Spleen

Thoroughly wash the veal spleen under running water and carefully peel off the outer skin. Pat it dry, then check that the surface is clean and ready to use; this preparation allows the seasoning to adhere better and promotes even cooking.

Finely chop parsley, garlic, chili pepper strong and minty, so collect the mixture in a bowl. Add the salt and mix until the flavors and seasonings are evenly distributed: the filling should be fragrant and well-combined, with no excessively separated chunks.

Make a central hole in the spleen, working carefully to create an internal pocket without piercing the walls. Gently widen the opening enough to accommodate the filling; the cavity should be continuous and large enough to hold the filling. the mixture without deforming the casing.

Place the chopped herbs into the pouch, distributing them evenly without pressing too tightly. Close the opening with white kitchen string and make sure the seam is secure: no filling or liquid should leak out during browning. Complete this step when the spleen appears well-sealed and compact.

Heat the extra virgin olive oil in a shallow pan Add the stuffed spleen. Brown it on all sides, turning gently, until the surface is evenly golden brown. The browning should develop a fragrant aroma and create a well-browned surface without burning the flavors.

Pour a generous splash of vinegar over the browned spleen and let the sharp acidity evaporate briefly. Wait until the aroma becomes more balanced and the liquid reduces slightly. pan juices, keeping the shallow pan on the heat without letting the seasoning dry completely.

Add water to the shallow pan until the spleen is cooked through, then continue cooking over medium heat. Let it cook until the meat is cooked through and the sauce is flavorful, runny, and fragrant. During cooking, make sure there is always enough liquid and that the simmering process remains gentle.

Lift the spleen from the shallow pan and cut it into even slices, removing the kitchen string. Return the slices to the sauce and cook for a few more minutes over medium heat, until they are well coated with the sauce and the sauce appears well-blended, without drying out too much.

Let the dish cool completely, then arrange the slices on a plate and cover them with their sauce. Serve cold, as directed in the recipe: the sauce should be evenly distributed across the surface and retain the aroma of the herbs and vinegar.