Almost impossible to eat raw,
they must be peeled and cut in pieces to make the deliciuos “Cotognata”.
Add about 30% of their weigh of sugar and let cook on low heat for….hours, stirring occasionally.
Pour the Cotognata in moulds: this one is a flat try. The Cotognata must be left in a cool and dry place and it will “solidify” in a few days.
These round molds are the traditional “formelle” from Sicily: they are made of ceramic and they have a design on the bottom. Temoving the Cotognata up side down, the design will be left imprinted on it.
I cannot wait to enjoy the Cotognata with the Pecorino Toscano cheese…..
