Home › 🇮🇹 Italy › Sicily, most associated with Palermo (Sicilia)
Paschal Capon
Sicily, most associated with Palermo (Sicilia) — Mother recipe · en it
Paschal Capon is a traditional Sicilian dish prepared for Easter, adorned with lemon flowers for a unique culinary experience.
⏱️ 30 min prep + 120 min cottura · 4 porzioni · media
Ingredients
- 1 capon of 1.5 kg
- 200 g cooked ham
- 100 g raw ham
- 200 g Parma ham
- 200 g pecorino cheese
- 2 eggs
- 100 g butter
- 100 g sugar
- 100 g almonds
- 100 g pistachios
- 1 lemon
- Salt and pepper
Method
- Prepare the capon by making a hole in the belly and placing an egg, some raw ham, and pecorino inside.
- In a bowl, mix the eggs, butter, sugar, almonds, pistachios, and salt and pepper.
- Start wrapping the capon from the neck with the preparation, covering the entire skin.
- Wrap the capon in aluminum foil and bake at 180°C for about 2 hours.
- Once cooked, let it cool and decorate with lemon flowers.
- Serve immediately to enjoy this traditional dish.
The story
Paschal Capon has roots in ancient times, when the capon was served to celebrate Easter. Today, it remains a luxurious dish still celebrated during Easter festivities.
Community variants (0)
No variants yet: propose the first one!