Top 3 Italian Frog Dishes

Rane fritte or fried frogs is a very popular dish in Piedmont, especially around the cities of Vercelli and Novara. The region is famous for its rice fields, and the damp territory covered in irrigation canals creates an ideal habitat for the frogs, so it is no surprise that they have always been a part of a local poor man's cuisine. As it often happens, what was once a poor man's dish prepared out of necessity is nowadays a delicacy and an important part of the gastronomic culture of the area. For this dish, the frogs are first cleaned, macerated in oil with onions, chopped parsley, lemon juice, salt, and pepper. They are then dried and deep-fried in oil until golden and crispy. Rane fritte are best enjoyed hot, lightly sprinkled with lemon juice.Expand

Riso e rane is a traditional risotto originating from the region of Piedmont, and it's especially popular in the Novara area. It's usually made with a combination of risotto rice such as carnaroli, frog legs, carrots, onions, celery, bay leaves, white wine, vegetable stock, butter, olive oil, and grated parmesan. Frog legs are first browned in olive oil, and the dish is then prepared following the typical procedure for Italian risotto. Once cooked, a bit of butter is stirred into the risotto. Before serving, the dish is sprinkled with grated parmesan. Expand

Rane alla Camuna is a traditional dish originating from the Camonica Valley in Brescia. The dish is usually made with a combination of frogs, milk, butter, flour, egg yolks, onions, salt, and pepper. The frogs are fried in butter with thinly sliced onions, milk, salt, and pepper. The pan is covered, and after about fifteen minutes, the frogs are removed and the flour is added to the sauce with the remaining butter. The sauce is cooked over low heat, and the frogs are placed back into the pot and simmered until fully tender. Before serving, beaten egg yolks are poured over the frogs, and the dish is then stirred with a wooden spoon. It's recommended to serve the dish with polenta on the side.Expand