Rane in Guazzetto Lombardo
Lomellina and Pavia lowlands, Lombardia
The braised frog preparation of the Lombard plains — a dish of the risaie (rice-growing lowlands) where frogs thrived in the flooded paddies. Frog legs blanched briefly, then braised gently in soffritto of garlic and parsley with white wine, finished with a light tomato concassé and served over polenta or with crusty bread. The legs must cook for only 4-5 minutes in the braising liquid — they are essentially pre-cooked during blanching and finish in the sauce.