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Ingredients
- 4 Tbsp. extra-virgin extra virgin olive oil divided
- 1 1/2 lb frog legs skinned, and rinsed in several changes of cool water Salt to taste Freshly-grnd black pepper to taste
- 1 x onion coarsely minced
- 1 x carrot coarsely minced
- 1 x celery rib coarsely minced
- 1/4 c. flour, 00-grade
- 1 c. dry white wine
- 1 c. hand-crushed canned tomatoes
Directions
- Pat the frog legs dry and season them aggressively with salt and pepper. In a Dutch oven, heat 2 Tbsp. of the extra virgin olive oil over high heat till smoking. Add in the frog legs and sear till dark golden on all sides. Remove the frog legs to a plate lined with paper towels and set aside.
- In the same pan, place the onion, carrot and celery and cook over high heat till the vegetables are browned and soft. Sprinkle the flour over the vegetables and cook, stirring for another 2 min. Add in the white wine and stir with a wooden spoon to dislodge the browned bits at the bottom of the pan.
- Add in the tomatoes and remaining 2 Tbsp. of extra virgin olive oil, bring to a boil, season with salt and pepper and return the frog legs to the pan. Reduce to a simmer, cook for another 10 min, then remove from heat. Divide proportionately among 4 warmed pasta bowls and serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 297g | |
| Recipe makes 4 servings | |
| Calories 338 | |
| Calories from Fat 125 | 37% |
| Total Fat 14.16g | 18% |
| Saturated Fat 2.03g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 85mg | 28% |
| Sodium 120mg | 5% |
| Potassium 654mg | 19% |
| Total Carbs 11.44g | 3% |
| Dietary Fiber 1.2g | 4% |
| Sugars 2.34g | 2% |
| Protein 29.2g | 47% |
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