Guazetto di Rane (Frog Leg Stew) (Mario Batali) Recipe

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Guazetto di Rane (Frog Leg Stew) (Mario Batali)
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Ingredients:

Directions:

  1. Pat the frog legs dry and season them aggressively with salt and pepper. In a Dutch oven, heat 2 tablespoons of olive oil over high heat until smoking. Add the frog legs and sear until dark golden brown on all sides. Remove the frog legs to a plate lined with paper towels and set aside.
  2. In the same pan, place the onion, carrot and celery and cook over high heat until the vegetables are browned and soft. Sprinkle the flour over the vegetables and cook, stirring for another 2 minutes. Add the white wine and stir with a wooden spoon to dislodge the browned bits at the bottom of the pan. Add the tomatoes and remaining 2 tablespoons of olive oil, bring to a boil, season with salt and pepper and return the frog legs to the pan. Reduce to a simmer, cook for another 10 minutes, then remove from heat. Divide evenly among 4 warmed pasta bowls and serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 452.15 Kcal (1893 kJ)
Calories from fat 190.43 Kcal
% Daily Value*
Total Fat 21.16g 33%
Cholesterol 110.17mg 37%
Sodium 193.35mg 8%
Potassium 792.75mg 17%
Total Carbs 18.43g 6%
Sugars 6.05g 24%
Dietary Fiber 2.96g 12%
Protein 34.17g 68%
Vitamin C 8.3mg 14%
Vitamin A 0.2mg 5%
Iron 4.7mg 26%
Calcium 97.4mg 10%
Amount Per 100 g
Calories 125.02 Kcal (523 kJ)
Calories from fat 52.66 Kcal
% Daily Value*
Total Fat 5.85g 33%
Cholesterol 30.46mg 37%
Sodium 53.46mg 8%
Potassium 219.2mg 17%
Total Carbs 5.1g 6%
Sugars 1.67g 24%
Dietary Fiber 0.82g 12%
Protein 9.45g 68%
Vitamin C 2.3mg 14%
Iron 1.3mg 26%
Calcium 26.9mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.2
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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