Italian Recipes
COTOGNATA

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COTOGNATA

Quince Preserve 

How to make the COTOGNATA:

Remove the core of the quinces and cook in boiling water till tender to the fork. Drain and cool. Sift the pulp. Add sugar and juice of the lemon. Cook this mixture over medium heat for 10 mins, stirring occasionally.

Warm up a mold and pour in the mixture. Let it dry in a cool and airy place. When a light film of sugar has formed on top, turn the cotognata in a dish so that it can dry on the other side.

Note:
Cotognata is a typical Sicilian dessert and it is customary to make it in a small mold, in the shape of a fish or leaf.

Recipe courtesy of The Italian Trade Commission.

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM