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The hardest part of eating frogs' legs is sourcing the frogs. The rest is a hop in the park.

Eating close to nature has never been more popular. Except, well, back when we ate close to nature because that’s where food came from. Shun the supermarket tonight and hit the land and sea for the freshest food known to mankind with the award-winning culinary team of John Ash and James Fraioli. 

This simple recipe is an adaptation from Ada Boni’s seminal book Italian Regional Cooking and comes from the Piedmont region. The dish is called rane fritte in Italian.

Reprinted with permission from Cooking Wild