Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    frogs legs sets
                        salt -- to taste
                        freshly-ground black pepper -- to taste
   4      ounces        oil from lago di garda
   4                    garlic cloves -- thinly sliced
                        juice and zest of 1 lemon
   1                    green apple -- peeled, cored,
                        and cut into 1/8" dice
     1/2  cup           nosiola wine
                        (or moscato giallio or muller thurgau)
   2      tablespoons   butter
   1      small         radicchio head -- finely shredded
     1/4  cup           fresh bread crumbs
     1/4  cup           finely-chopped Italian parsley

Preparation:

Rinse, clean and separate frogs legs. Pat dry. Season with salt and pepper. In a large 12- to 14-inch sauté pan, heat oil until smoking over medium heat. Add frogs legs and sauté until light golden-brown on one side. Turn legs over and add garlic. Cook until garlic is light golden-brown and add lemon juice, apple pieces and wine. Reduce liquid by half and add butter. Shake pan to emulsify the butter and add radicchio and bread crumbs. Toss to coat frogs legs and pour into a bowl. Sprinkle with zest and parsley and serve. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-1D05)