TUSCAN COOKING

Typical Recipes, Second courses:

Frogs a la Lorenzo the Magnificent

PREPARATION:

In his Beoni, the Magnificent is actually talking about frog legs, which obviously are the most succulent part, but rest assured that the result is equally good without the trouble of this dissection, nowadays a rather costly operation. If your frogs have come directly from the "hunter", they should be skinned and washed at lenght under running water. Mince some onion and parsley and sautè lightly in oil. Add the skinned frogs and let the flovours mingle for a few drops of lemon juice. Now remove them and dredge in flour, then dip in beaten egg and finally in some dried breadcrumbs mixed with a few tbs. Of grated parmesan cheese. Heat abundant olive oil in a frying pan until very hot and then fry the frogs and serve immediately with lemon wedges. 45min.