Piedmont leather
Instructions
Macerate for 24-36 hours the chamois cut large pieces into a bowl with celery, carrot, Rosemary and vinegar.
Brown the sliced onion in 50 g of butter, combine a little of flour and then the broth; mix; combine the sugar and cook a few minutes.
Flour the pieces of suede and sauté in 50 g of butter and 4 tablespoons of oil; pass the sauce mixture, salt, pepper.
Finish cooking.
Ingredients and dosing for 6 persons
- 1000 g of suede breast (or suede shoulder)
- 100 g of butter
- 1 glass of white wine vinegar
- Flour
- 2 onions
- 1 carrot
- Celery
- Rosemary
- Sage
- 4 tablespoons of olive oil extra virgin
- Broth
- Salt
- Pepper
- 1 tablespoon of sugar