Frogs in 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 some good fresh bread.
Chop onion, parsley, and celery and brown them in oil and butter along with 2 cloves of garlic
Add the frogs and sauté over high heat, sprinkle with wine and let it evaporate; dust with a little flour and add the chopped tomatoes, salt, and pepper
Cook over medium heat for 15 minutes
Pan
Cutting Board
Knife
Wooden Spoon
Store the frog stew in the refrigerator for up to 2 days.
Frogs in stew is a typical dish of traditional Italian cuisine, particularly common in the regions of Lazio, Campania, and Lombardy.
Italia, 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 |
