| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Import, New, Text | 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 | T | Butter |
| 1 | Radicchio, finely shredded | |
| 1/4 | c | Fresh bread crumbs |
| 1 | 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 Recipe by: Molto Mario Posted to MC-Recipe Digest V1 #587 by Sue <suechef@sover.net> on Apr 24, 1997
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