Apples are a universally liked fruit but often one doesn’t know what to do with them aside from making Apple Crisp or Apple pie. Here is a lovely recipe from Artusi for making apple marmalade. Mela cotogna translated means quince but you can try this recipe with some of the late ripening Apples.
Pellegrino Artusi was the author of the famous Italian cookbook La Scienza in Cucina e l’Arte di Mangiare Bene (The Science of Cooking and the Art of Eating Well). He was born in Forlimpopoli, near the town of Forlì in Emilia Romagna. In his later life, he began to write a cookbook which he self published in the late 1800s. The recipes are still used today in many Italian kitchens and he is also celebrated for having been one of the first to unify recipes from all the different Italian regions in one book.
Cotognata:
2 pounds apples or quinces
2 1/2 cups sugar
Preparation:
Artusi suggests melting the sugar with a half cup of water. Once this has boiled, he then says to cut the apples into thin slices and stir them in a pot for 45 minutes. Once they are cooked, add the sugar mixture and cut the whole thing back into the pan. Cook at a very low heat until you get it to a certain density so that it doesn’t really move on the plate. You need to constantly mix the apples adding the sugar mixture as you work.
Once you take the mixture off the fire, let it sit for a bit and cool. You can actually cut this with a knife if it is the right density.
This dessert comes from the city of Lecce in the region of Apulia located in the toe of the Italian boot. A beautiful area, Apulian cuisine is famous for its desserts, cheeses, olive oils and wines.
Posted by radicchioblog 
