Rane alla Camuna

Ingredients

• 8 frog legs 8 frog legs
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 cup (240ml) white wine 1 cup (240ml) white wine
• 1 can (400g) crushed tomatoes 1 can (400g) crushed tomatoes
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1/2 teaspoon chili flakes 1/2 teaspoon chili flakes
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 20g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   Rinse the frog legs thoroughly and pat them dry with a paper towel.
2. 2.
   Heat the olive oil in a large skillet over medium heat.
3. 3.
   Add the chopped onion and minced garlic to the skillet and sauté until they become translucent.
4. 4.
   Increase the heat to medium-high and add the frog legs to the skillet. Cook them for about 2 minutes on each side until they turn golden brown.
5. 5.
   Pour in the white wine and let it simmer for a minute to reduce slightly.
6. 6.
   Add the crushed tomatoes, dried oregano, dried thyme, and chili flakes to the skillet. Season with salt and pepper to taste.
7. 7.
   Reduce the heat to low, cover the skillet, and let the frog legs simmer in the sauce for about 20 minutes, or until they are cooked through and tender.
8. 8.
   Once cooked, transfer the frog legs to a serving dish and garnish with fresh parsley.
9. 9.
   Serve hot with the sauce spooned over the frog legs.

Treat your ingredients with care...

• Frog legs — Ensure that the frog legs are fresh and properly cleaned before cooking. Remove any excess moisture by patting them dry with a paper towel to achieve a crispy exterior when sautéing.

Tips & Tricks

• If you prefer a milder flavor, reduce the amount of chili flakes or omit them altogether.
• Serve Rane alla Camuna with crusty bread to soak up the delicious sauce.
• For an extra touch of freshness, squeeze some lemon juice over the frog legs before serving.
• If you can't find fresh frog legs, you can use frozen ones. Thaw them completely before cooking.

Serving advice

Serve Rane alla Camuna as a main course accompanied by a side of roasted potatoes or a fresh green salad. The dish pairs well with a glass of crisp white wine to enhance the flavors.

Presentation advice

Arrange the frog legs on a platter, spooning the sauce over them. Garnish with a sprinkle of fresh parsley for a pop of color. Serve the dish with elegance, allowing the vibrant colors and enticing aromas to captivate your guests.