Fresh frog legs have been difficult to attain. Because of their scarcity I had put a dish on hold. However, my patience is still not great and I wanted to start serving fideos made with Japanese noodles. The original dish was to be a stew of frog legs with buckwheat fideos, dandelion greens and bagna cauda sauce. I adapted the dish to become a ragout of snails with preserved Perigord truffles, udon fideos made with bagna cauda broth and shaved scallions and jalapeno. The dish is rich and decadent perfumed with the headiness of truffles and spiked with the shaved jalapenos.
Oh, and fideos are traditionally a broken noodle cooked in a similar style to risotto with the addition of liquid in small amounts after the starch is first toasted in olive oil, butter or another fat. Our dish balanced with our charred onion vinaigrette and is finished with a knob of butter to add a final creamy richness to the dish.