Cotognata

1. Wash the mele cotogne thoroughly to remove any fuzz. Peel the mele cotogne, quarter them, and carefully remove the cores and any tough parts. Immediately place the peeled and cored mele cotogne into a bowl of water with a squeeze of limone juice to prevent oxidation.

2. Cut the prepared mele cotogne into smaller, uniform pieces. Place the mele cotogne pieces into a large, heavy-bottomed pot. Add the acqua and the juice of half of the limone.

3. Bring the mele cotogne to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for approximately 30-40 minutes, or until the mele cotogne pieces are very tender and easily pierced with a fork.