Instructions

• 1. A day ahead, boil the spleen for 45 minutes in an abundant amount of salted water.

• 2. Slice the spleen very thin, about 1/8 of an inch and set aside.

• 3. Place the lard and 3 tablespoons of water in a skillet over low heat.

• 4. When it starts to boil, add the spleen and fry it in the lard for a few minutes.

• 5. Using a slotted spoon, pick up some spleen, drip some lard from the meat and place it inside a roll.

• 6. Pressing with the slotted spoon against the meat, drain as much lard as possible.

• 7. Cover the meat with ricotta, sprinkle with some cheese and, when all the vasteddi are made, bake at 350 degrees for a few minutes, until cheese and ricotta combine and bread is lightly toasted.