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Categories:Viewed: 38 - Published at: 7 years ago
Ingredients
- 2 tablespoons plus 2 tablespoons extra-virgin olive oil
- 1 1/2 pounds frog legs, skinned and rinsed in several changes of cold water
- Salt and pepper
- 1 onion, coarsely chopped
- 1 carrot, coarsely chopped
- 1 rib celery, coarsely chopped
- 1/4 cup 00-grade flour
- 1 cup dry white wine
- 1 cup canned tomatoes, crushed by hand
Method
- Pat the frog legs dry and season them aggressively with salt and pepper.
- In a Dutch oven, heat 2 tablespoons of olive oil over high heat until smoking.
- Add the frog legs and sear until dark golden brown 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 until the vegetables are browned and soft.
- Sprinkle the flour over the vegetables and cook, stirring for another 2 minutes.
- Add the white wine and stir with a wooden spoon to dislodge the browned bits at the bottom of the pan.
- 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.
- Reduce to a simmer, cook for another 10 minutes, then remove from heat.
- Divide evenly among 4 warmed pasta bowls and serve immediately.
