Preparation 9 – Rice field

Breaded frog legs with gelatin of seaweed and a complementary variation of the same receipt enriched with a typical Piedmontese risotto with frogs. This double preparation for the 9th issue of Special Care on the Table aims to be a tribute to the Piedmont, especially to the land of Novara.

Among wildflowers, rice pickers and green stripes, this plate awakes the image of a little rice field: a special place which represents the hard work of the farmer and his devotion to the land.

Rice field is a playful three plates composition of Rosenthal Accenti collection. Organic shapes that evoke a pleasant sense of movement.
Side course: Sambonet Queen Anne flatware in its precious Antique PVD Gold finishing.

Ristorante Opificio – Novara | Ph. G. Barzaghi

The preparation 
300 g rice
24 frogs
50 g parsley
2 carrots
2 onions
1 clove of garlic
1 celery
100 g dry white wine
100 g grated parmesan cheese
2 l broth
40 g butter
4 spoons of oil
Salt q.s.
Pepper q.s.

Clean and peel the frogs, use only the thighs, removing the bone. Chop up beets, parsley and garlic and put half of what chopped in a saucepan with three tablespoons of oil, an onion, the carrots and the chopped celery, salt and pepper. After two minutes add the legs of the frogs, cover and cook over moderate heat, stirring occasionally. Put the other sliced onion in a saucepan with a tablespoon of oil and make it transparent. Add the rice and let it brown, wet it with half a glass of wine and let it evaporate. Cook the rice adding a ladle of broth at a time. When the risotto is almost ready, season to taste. Add the remaining chopped parsley, beets and garlic. Add the frogs with their sauce, butter, parmesan and stir.

Ristorante Opificio – Novara | Ph. G. Barzaghi