12-16-2005, 05:33 AM
Yield: 1 Servings
Ingredients
4 sets of frogs legs
4 oz oil from lago di garda
4 cloves garlic, thinly sliced
1 lemon, juice and zest of
1 green apple, peeled, cored,
-in 1/8; dice
1/2 c nosiola wine (or moscato
-giallio or; muller thurgau)
2 tb butter
1 sm radicchio, finely shredded
1/4 c fresh bread crumbs
1 bn italian parsley, finely
-chopped
Instructions
Rinse, clean and separate frogs legs. Pat dry. Season with salt and pepper.
In a large 12 to 14 inch saute pan, heat oil until smoking over medium
heat. Add frogs legs and saute 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.
Yield: 4 servings
Ingredients
4 sets of frogs legs
4 oz oil from lago di garda
4 cloves garlic, thinly sliced
1 lemon, juice and zest of
1 green apple, peeled, cored,
-in 1/8; dice
1/2 c nosiola wine (or moscato
-giallio or; muller thurgau)
2 tb butter
1 sm radicchio, finely shredded
1/4 c fresh bread crumbs
1 bn italian parsley, finely
-chopped
Instructions
Rinse, clean and separate frogs legs. Pat dry. Season with salt and pepper.
In a large 12 to 14 inch saute pan, heat oil until smoking over medium
heat. Add frogs legs and saute 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.
Yield: 4 servings