Frogs Legs with Garlic, Nosiola and Raddicchio
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Ingredients
| 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 |
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Instructions
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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