Frog Legs (Cosce di Rana Piccata)

FrogLegs

Ingredients:

  • 1 kg of frog legs
  • 2 eggs
  • Paprika or hot sauce
  • 1 lemon
  • A few leaves of sage, bay leaf and salad
  • Flour
  • Some garlic cloves
  • Salt and pepper
  • Chopped parsley
  • Olive oil
  • A glass of white wine
  • 450g Pasta

Steps:

  1. Wash the frog legs with cold water and let them rest in a container with white wine and a bit of sage and bay leaf. The thighs should be placed in the refrigerator for an hour, but do not forget to turn them from time to time.
  2. Take two bowls and beat the eggs with salt and pepper, while in the other you will put the flour with a little paprika or you can opt for oil or hot sauce to be added after the cooking is done. Be careful not to exaggerate with it!
  3. Once the frog legs are drained and buffered, put them in the bowl with flour at first and then in the bowl with the beaten eggs.
  4. Heat some oil in a skillet to fry them and then soak up the frog legs. Cook them until they turn golden brown, turning them occasionally and when half cooked add some garlic which you can eliminate after you finish cooking.
  5. Once they are well fried, drain and place them on a tray with a paper towel so that it can absorb the oil in excess.
  6. Add to the tray some slices of lemon, some salad and a little chopped parsley and you’re done!
  7. In salted water, cook the pasta until al dente. Drain well. Serve together with the frog legs!

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