36 frog’s legs
4 tbs. olive oil
2 cloves garlic, crushed
1 onion, chopped
2 celery stalks, chopped
1 lb. tomatoes, peeled, seeded and chopped
flour for dusting
4 tbs. butter
1 tbs. parsley, chopped
How to make the Frog’s Legs in Tomato Sauce:
Prepare a soffritto with garlic, onion, celery and the olive oil. Remove garlic when brown. When the rest of the vegetables are tender but not brown, add the tomatoes and cook for 12 min. over medium heat.
Lightly dust the frog’s legs with flour and place them in a separate skillet with 4 tbs. butter until just brow.
Remove and add the tomato sauce. Finish cooking over medium heat for 5 min. Adjust seasoning, add parsley and serve the rane in guazzetto with a crouton.
Regional recipe from Lombardy