Frogs to parsley stew
Instructions
Cook frogs for 10 minutes in oil and butter with garlic, salt and pepper.
Boning thighs and keep the meat warm.
Put all ingredients in basil sauce in a blender and make a homogeneous preparation.
Pass the sauce in a sieve.
Heat sauce and pour over frogs placed at the center of each plate.
Sprinkle the chopped parsley and serve.
Wine: Blanc de Morgex (Aosta Valley), 1-2 years.
Ingredients and dosing for 4 persons
- 48 frogs
- 2 tablespoons of olive oil
- 1 tablespoon of butter
- 1 clove of garlic
- Salt
- Pepper
- 1 tablespoon of chopped parsley
- Basil sauce:
- 2 bunches of basil (leaves)
- 1 clove of garlic
- 1 tablespoon of flour
- 2 tablespoons of butter
- 1/2 cup of meat broth