1/4 cup of olive oil
1.5 kg of frog or muscular meat
1 onion, sliced into rings
1 carrot, cut into small pieces
2 stalks of celery, chopped (optional)
4 cups of water
Salt and black pepper to taste
For the sauce
1 cup of parsley, chopped
1 medium onion, cut into quarters
2 cloves of garlic
1/4 cup of lemon juice
2 tablespoons of olive oil
1/2 cup of water
1/4 cup of capers, washed and drained
1/4 cup of olive oil
1.5 kg of frog or muscular meat
1 onion, sliced into rings
1 carrot, cut into small pieces
2 stalks of celery, chopped (optional)
4 cups of water
Salt and black pepper to taste
For the sauce
1 cup of parsley, chopped
1 medium onion, cut into quarters
2 cloves of garlic
1/4 cup of lemon juice
2 tablespoons of olive oil
1/2 cup of water
1/4 cup of capers, washed and drained
In a pressure cooker, heat the olive oil and fry the frog, turning occasionally, until it's golden brown
Add the remaining ingredients, season, and let it start simmering
Cover the pot, reduce the heat, and cook for about 50 minutes or until the meat is tender (if necessary, add more hot water to prevent stopping the cooking)
Remove from heat and let the meat cool inside the broth so it doesn't dry out
Prepare the sauce: add the ingredients gradually to a blender, and blend at medium speed for about 5 minutes
Cut the meat into thin slices and serve with the sauce
Serves 20 portions
180 calories per serving.
