The Spleen of Saint Matthew of Salerno

Around September 15, the streets of Salerno are pervaded by a smell that stands out among a thousand, that of meveza ‘mbuttunata, that is, the “stuffed spleen” of Saint Matthew, a typical Salerno dish cooked on the occasion of the celebrations of Saint Matthew, the patron saint of the city, on September 21.

Let’s start by saying that this dish has a very particular flavor, you either love it or hate it, there is no middle ground.
The first thing to do is to have the butcher prepare the veal spleen, skinned and pierced in the middle, then wash and dry well. The hole in the spleen is filled with a mixture of parsley, chili pepper, garlic, salt and mint.

The stuffed spleen slices are first fried in garlic and plenty of oil, to which vinegar and red wine are then added where the slices of meat continue to cook for at least two hours. Let it cool, and the Salerno-style Saint Matthew spleen is ready.

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