Frogs Legs with Garlic, Nosiola and Raddicchio

• 4 sets of frog legs
• Salt, to taste
• Freshly ground black pepper, to taste
• 4 fl. oz. oil from Lago di Garda
• 4 cloves garlic, thinly sliced
• 1 lemon, juice and zest of
• 1 green apple, peeled, cored and cut into 1/8-inch dice
• 1/2 cup Nosiola wine (or Moscato Giallio
• Muller Thurgau)
• 2 tbsp. butter
• 1 head radicchio, finely shredded
• 1/4 cup fresh bread crumbs
• 1/4 cup finely chopped Italian parsley

1. Rinse, clean and separate frog legs.
2. Pat dry.
3. Season with salt and pepper.
4. In a large 12- to 14-inch saute pan, heat oil until smoking over medium heat.
5. Add frog legs and saute until light golden-brown on one side.
6. Turn legs over and add garlic.
7. Cook until garlic is light golden-brown and add lemon juice, apple pieces and wine.
8. Reduce liquid by half and add butter.
9. Shake pan to emulsify the butter and add radicchio and bread crumbs.
10. Toss to coat frogs legs and pour into a bowl.
11. Sprinkle with zest and parsley and serve.

legs, salt, freshly ground black pepper, oil from, garlic, lemon, green apple, wine, butter, head radicchio, bread crumbs, italian parsley

Taken from www.foodgeeks.com/recipes/5272 (may not work)