Frogs Legs with Garlic, Nosiola and Raddicchio
4 servings scale / convert
4 sets of frog legs
Salt, to taste
Freshly ground black pepper, to taste
4 fl. oz. oil from Lago di Garda
4 cloves garlic, thinly sliced
1 lemon, juice and zest of
1 green apple, peeled, cored and cut into 1/8-inch dice
1/2 cup Nosiola wine (or Moscato Giallio or Muller Thurgau)
2 tbsp. butter
1 head radicchio, finely shredded
1/4 cup fresh bread crumbs
1/4 cup finely chopped Italian parsley
Rinse, clean and separate frog legs. Pat dry. Season with salt and pepper.
In a large 12- to 14-inch sauté pan, heat oil until smoking over medium heat. Add frog legs and sauté until light golden-brown on one side. Turn legs over and add garlic. Cook until garlic is light golden-brown and add lemon juice, apple pieces and wine. Reduce liquid by half and add butter.
Shake pan to emulsify the butter and add radicchio and bread crumbs. Toss to coat frogs legs and pour into a bowl. Sprinkle with zest and parsley and serve.
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