Rane Fritte
Crispy
Frog’s Legs with Market Beans and “Bagnetto Verde Piemontese”
Makes
4 servings
Fried
frog’s legs were traditionally eaten by the poor in the countryside of Piemonte
and Emilia Romagna. Today, the dish is typically served either on top of a
salad or as a secondo with risotto. Here, we pair the crispy fried legs with a
salad of summer market beans.
10
frog’s legs, split
1
cup Wondra flour
1
cup whole milk
1
cup Panko breadcrumbs, finely ground in food processor
4 cups
olive oil
2
ounces green beans
2
ounces yellow wax beans
2
ounces green Romano beans
2
ounces yellow Romano beans
2
tablespoons red wine vinegar
1
bunch parsley, stems removed
½
cup toasted hazelnuts
1
teaspoon prepared mustard
1
tablespoon capers
3
anchovy filets
½
cup extra virgin olive oil
2
hardboiled eggs, box grated on large hole shredder side
Fresh
frog’s legs from your fishmonger or your local Asian market are preferable;
however, frozen frogs legs will work as well. If using frozen frog’s legs, be
sure to allow them to thaw slowly overnight in the refrigerator. Season each
leg with salt and pepper. Dredge first in Wondra, then milk and finally in
Panko. Be sure to shake off any excess flour and/or Panko between steps. Allow
to set in the fridge on a sheet tray lined with parchment paper until ready to
fry.
Clean
the tips of the beans and leave whole. Preheat a large pot with salted water
until it reaches a rapid boil and add both green and yellow Romano beans. A
minute later, add both green and yellow wax beans and cook until tender (2 to 3
minutes). Proceed to remove beans from boiling water and place in an ice bath.
Allow beans to cool fully, pat dry with a paper towel and reserve in a mixing
bowl.
For
the “Bagnetto Verde,” combine parsley, hazelnuts, mustard, capers, anchovies
and extra virgin olive oil in a food processer and pulse until smooth. Transfer
the mixture to a mixing bowl and fold in hardboiled eggs, then season with salt
and pepper.
In
a deep sauté pan or cast iron skillet, preheat olive oil to 350◦F. Slowly add
legs and fry until golden brown (approximately 5 to 6 minutes). Allow to drain
on a paper towel and season with salt. Dress beans with vinegar, half of the
“Bagnetto Verde,” and season with salt and pepper. Divide the beans equally on
to four plates, top with the frog’s legs, drizzle with the
remaining “Bagnetto Verde” and serve.
