Rane alla Ghiottona

Name: Rane alla Ghiottona (Frogs’ Legs in Tarragon Cream Sauce)
Yield: For 4
Cuisine: Italian
Ingredients: flour for dusting; salt and pepper; salt and pepper; 1 tbsp very finely chopped tarragon; 100 g (3½ oz) butter; 1 kg (2¼ lb) frogs’ legs, ready cleaned; 4 tbsp double cream; 1 tsp tomato paste; 90 ml (3 fl oz) dry white wine; juice of 1 lemon

Frogs’ Legs in Tarragon Cream Sauce

Preparation info

For
4

Difficulty
Easy

Appears in

Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

About

Frogs are served with risotto, with pasta, in soup, and all of this mostly in one area of Italy where these animals are abundant: Vercelli, Novara, Pavia, Milan, Padua and all the other cities lined up along the Pianura Padana, the Po flatlands where the rice fields are.

Ingredients

1 kg (2¼ lb) frogs’ legs, ready cleaned
100 g (3½

Europe
Italy
Vercelli
Novara
Pavia
Milan
Padua
Main course
Mediterranean

Method

Dust the frogs’ legs with flour. Heat the butter in a large pan and fry the frogs’ legs for 10 minutes, until brown on each side. Add the lemon juice, white wine, tomato paste and some salt and pepper and bring to the boil, stirring to loosen the sticky particles on the bottom of the pan. Add the double cream and tarragon and cook for a further 4 minutes, then serve with rice.