Guazetto di Rane Frog Leg Stew

Ingredients

• 2 tablespoons plus 2 tablespoons extra-virgin olive oil
• 1 1/2 pounds frog legs, skinned and rinsed in several changes of cold water
• Salt and pepper
• 1 onion, coarsely chopped
• 1 carrot, coarsely chopped
• 1 rib celery, coarsely chopped
• 1/4 cup 00-grade flour
• 1 cup dry white wine
• 1 cup canned tomatoes, crushed by hand

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