The origin of this dish of Piedmont cuisine seems to date to the first 800.
The main ingredient was represented by the leg of veal or beef from Piedmont.
In many recipes of Piedmont cuisine you use the leg of pork because once when he killed the pig, the leg was the most difficult to maintain.
The pork is much fatter and the taste is less fine than that of cattle of Piedmont.
The etymology of the word is not sure but usually goes back to the French "bas de soie" meaning "silk stockings" which recalls the texture of the dish.
leg of veal or beef (or pork)
onion celery carrot
vinegar olive oil
The picture come from: www.regione.piemonte.it
1)BOIL the leg in cold water with onion, celery and carrots to obtain the separation of meat from the bones. 2) drain the leg and remove the bones and flavoring 3) Cut the meat into thin lists. Degrease the broth and re-dip the meat, add the vinegar and bring to a boil. 4) Boil up to consume all the broth, remove the meat with the jelly and let drain and cool in a colander. 5) Cut the cold meat into thin slices red dip in beaten egg, breadcrumbs and fry. Serve hot.
Piedmont, Piedmont, Italy