April 16, 2004 5:56 PM Subscribe
Cicadas best served sauteed in butter and parsley
apparently, or if you want to go more upscale: "The soft-shelled cicada, it's done just like a soft-shelled crab," says executive chef Frank Belosic, describing how freshly molted cicadas should be rolled in flour, pan-fried in olive oil, and finished with a sauce of white wine, butter and shallots.
posted by meehawl (23 comments total)
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