Plato de rana

El adobong palakà es un guiso tradicional originario de Filipinas. Este exótico tipo de adobo suele prepararse con una combinación de ranas, vinagre, salsa de soja, ajo, azúcar, agua, aceite, sal y pimienta. El ajo se saltea en aceite, luego se cubre con salsa de soja, agua y vinagre y se cuece a fuego lento. Luego se agrega carne de rana, azúcar, sal y pimienta al guiso y se cuece a fuego lento nuevamente hasta que todo esté completamente cocido y tierno. El adobong palakà se sirve típicamente tibio con arroz como acompañamiento.

Adobong palakâ

Spain

Ancas de rana al ajillo is a traditional dish that's especially popular in Basque Country. The dish is made with a combination of frog legs, olive oil, garlic, parsley, and salt. The garlic is saut&eacute;ed in olive oil, usually in a cazuela, a shallow earthenware pot. When the garlic turns golden, frog legs are added to the pot, seasoned, and cooked until they become golden brown and fully done. The dish is garnished with chopped parsley, then served immediately. Due to the fact that the frog legs are tiny, people typically use their fingers to eat them.

Ancas de rana al ajillo

France

Cuisses de grenouilles is a traditional dish of fried frog legs. It is especially popular in the region of the Dombes. In order to prepare the dish, frozen frog legs are thawed and dried, then tossed in flour. They are then fried in butter with garlic and parsley until well done. When served, the frog legs are usually sprinkled with lemon juice before eating. The texture of frog legs is compared to the meat on chicken wings, while the flavor is often compared with that of chicken or freshwater crayfish. You can eat cuisses de grenouilles with your hands, but knife and fork are also a viable option. In the past, frog's legs were a staple of every bistro's menu, and nowadays you can try them with pasta, in pies, with mushrooms, and there is even a frog's legs pizza.

Cuisses de grenouilles

United States

Fried frog legs is a classic Cajun and Creole dish originating from New Orleans. The dish is made with a combination of skinned and cleaned frog legs, flour, cornmeal, beaten eggs, milk, paprika, oil, onion powder, garlic powder, cayenne pepper, and black pepper. The frog legs are seasoned and coated with flour, then dipped in eggwash, and dredged in flour once again. They're fried until golden brown, drained, and often served with hush puppies, Tabaso sauce, and lemon wedges on the side.

Fried Frog Legs

Croatia

De las numerosas variedades de brudet croata, la que procede de la región de Neretva se considera única, ya que suele llevar anguilas y ranas, dos ingredientes tradicionales de la zona. Se dice que cada pueblo de la región tiene una receta diferente, pero la versión básica lleva trozos de anguilas y ranas bien limpios que se saltean con aceite de oliva, cebollas y ajo. Después se cuecen a fuego lento en una combinación de caldo de marisco, tomates frescos, chiles y un toque de vinagre. Aunque la tradición sugiere el uso de anguilas y ranas, el plato suele enriquecerse con otras variedades de pescado. Independientemente de las diferencias, todas las versiones de brudet se preparan siempre en una sartén tradicional de fondo grueso y nunca se deben revolver. Este sabroso guiso de pescado se acompaña tradicionalmente con polenta o pan rústico de estilo rural.

Brudet de Neretva

Italy

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.

Rane alla Camuna

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.

Rane fritte

El riso e rane es un risotto tradicional italiano originario de la región de Piamonte, y es especialmente popular en la zona de Novara. Generalmente se prepara con una combinación de arroz para risotto, como carnaroli, ancas de rana, zanahorias, cebollas, apio, hojas de laurel, vino blanco, caldo de verduras, mantequilla, aceite de oliva y parmesano rallado. Primero se doran las ancas de rana en aceite de oliva y luego se prepara el plato siguiendo el procedimiento típico del risotto italiano. Una vez cocido, se mezcla un poco de mantequilla con el risotto. Antes de servir, el plato se espolvorea con parmesano rallado.

Riso y rane

Vranske žabe is a traditional dish originating from the area of Vransko jezero (Vrana Lake). The dish is usually made with a combination of frogs, parsley, potatoes, butter, white wine, lemon juice, garlic, olive oil, sunflower oil, onions, salt, and pepper. The onions are diced and saut&eacute;ed in both types of oil in an earthenware pot. The frogs and garlic are added to the pot, seasoned with salt and pepper, covered with wine, and simmered for about half an hour. The new potatoes are boiled, added to the pot with butter, and the dish is cooked for a bit longer until everything is tender. Vranske žabe are sprinkled with chopped parsley and served in the earthenware pot.