|
How to make the rane in guazzetto:
Prepare a soffritto with garlic, onion, celery and the olive oil. Remove
garlic when brown. When the rest of the vegetables are tender but not
brown, add the tomatoes and cook for 12 min. over medium heat.
Lightly dust the frog's legs with flour and place them in a separate
skillet with 4 tbs. butter until just brow. Remove and add the tomato
sauce. Finish cooking over medium heat for 5 min. Adjust seasoning, add
parsley and serve the rane in guazzetto with a crouton.
Recipe courtesy of The Italian Trade Commission.
| 
