Frog stew is a tasty first course typical of Lazio. This recipe uses cleaned frogs, which are prepared in a delicious stew made with peeled ripe tomatoes and dry white wine. The dish is completed with a sauté of onions, celery, garlic, and parsley. The frogs are cooked until they reach a soft and flavorful consistency. The stew is ideal to be enjoyed with good fresh bread.
Chop onion, parsley, and celery and sauté them in oil and butter with 2 cloves of garlic.
Add the frogs and sauté them over high heat, splash with wine and let evaporate; sprinkle with a little flour and add the diced tomatoes, salt, and pepper.
Cook over medium heat for 15 minutes.
Frying Pan
Cutting Board
Knife
Wooden Spoon
Store the frog stew in the refrigerator for a maximum of 2 days.
Frog stew is a typical dish of traditional Italian cuisine, particularly widespread in the regions of Lazio, Campania, and Lombardy.
Italy, Lazio
| Energy (kcal) | 89.64 |
| Carbohydrates (g) | 1.83 |
| of which Sugars (g) | 1.81 |
| Fat (g) | 5.54 |
| of which Saturates (g) | 1.89 |
| Protein (g) | 7.91 |
| Fiber (g) | 0.54 |
| Sale (g) | 0.05 |
