Novara-style rice and frogs
A first course linked to the rice fields of the Lower Novara area, where rice and frogs belong to the culinary tradition of these water-rich lands.
Ingredients
For 4 personeFor the broth
For the rice
To finish
Before you start
Method
Prepare the frog broth
Place the frogs in a saucepan with the water, carrot, celery and onion, then cook gently until you obtain a flavoursome broth.
Bone the frogs
Drain the frogs, leave them to cool slightly and carefully separate the meat from the bones. Strain the broth and keep it hot.
Check carefully to ensure no small bones remain.
Toast the rice
Melt half the butter, add the rice and toast it. Deglaze with white wine.
Cook
Cook the rice, gradually adding the hot frog broth.
Finish
In the final minutes, add the frog meat. Remove from the heat, finish with the remaining butter and complete with parsley, salt and pepper.
Good to know
Tips
This home version reconstructs the method because the consulted ATL source confirms the traditional dish but does not publish detailed quantities in that entry. Use only frogs from an authorised food supply chain.
Variations
In the Novara area, frog broth, frogs in a light stew, fried frogs and stuffed frogs are also documented.
Storage
Eat immediately after preparation. The rice is not suitable for storage after being finished with butter.
Behind this recipe
ATL Novara lists rice and frogs among the most classic dishes of the Lower Novara area. The presence of frogs is historically linked to the landscape of rice fields and irrigation canals in the region.
