Savoring Memories . Craft Every Year this Italian Traditional Treat! Cotognata | 코톤니아타 | 모과 젤리

Описание: 국내산 ^^

Cotognata is a classic Italian sweet treat made from quince fruit, sugar, citrus and spices. This delightful confection involves slow-cooking quince paste until it thickens and sets. Once cooled and sliced, it reveals a firm yet tender consistency with a rich, fruity flavor. Often enjoyed during festive occasions, cotognata encapsulates the essence of traditional Italian culinary craftsmanship.

한국인 및 한국에 거주하는 분들만! 여러분들은 이것을 만들어서 친구들에게 무엇으로 만들어졌는지 맞춰보라고 할 수 있어요. 힌트 없이는 아무도 맞추기 어려울 거에요 ^^. 즐거운 시간 되세요!

The video includes insights, historical notes, a spin-off preparation and the final reveal of the most classic way to enjoy this folk heritage~
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Follow along~ No hidden steps:
00:00 Intro
00:22 Shopping
01:36 Preparation
03:33 Peeling
05:43 Cutting
08:30 Boiling
11:05 Straining
12:26 Flavoring
14:00 Simmering
17:04 Drying
18:30 Final Touch
20:32 Enjoy~

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Ingredients:

Quinces 모과 cotogne:
a lot! 많이! a volontà!

Sugar 설탕 Zucchero:
700g for 1kg of fruits, 과일 1kg 당 700g, 700g per 1kg di frutta

Tangerines 귤/한라봉 Mandarini:
a couple, 몇 개, un paio

Star anise 별 아니스 Anice stellato:
one, 하나, uno

Cloves 클로브 Chiodi di garofano:
few, 몇 개, alcuni

Cinnamon whole, 계피 막대기, Cannella intera
a couple of sticks, 한 쌍, un paio di stecche
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Thanks to its natural self-preserving attributes, bolstered by high sugar content and meticulous drying, cotognata, when refrigerated, maintains its freshness for weeks, and possibly months (but usually disappears in few days ^^). In any case, observe any changes in appearance, odor, or taste and discard the product if it shows signs of deterioration~