Guazetto di Rane (Frog Leg Stew)

1. 1

   Pat the frog legs dry and season them aggressively with salt and pepper.

2. 2

   In a Dutch oven, heat 2 tablespoons of olive oil over high heat until smoking.

3. 3

   Add the frog legs and sear until dark golden brown on all sides.

4. 4

   Remove the frog legs to a plate lined with paper towels and set aside.

5. 5

   In the same pan, place the onion, carrot and celery and cook over high heat until the vegetables are browned and soft.

6. 6

   Sprinkle the flour over the vegetables and cook, stirring for another 2 minutes.

7. 7

   Add the white wine and stir with a wooden spoon to dislodge the browned bits at the bottom of the pan.

8. 8

   Add the tomatoes and remaining 2 tablespoons of olive oil, bring to a boil, season with salt and pepper and return the frog legs to the pan.

9. 9

   Reduce to a simmer, cook for another 10 minutes, then remove from heat.

10. 10

    Divide evenly among 4 warmed pasta bowls and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.