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bresaola

[bruh-soh-luh, ‐zoh-; Italian bre-zah-aw-lah] /brəˈsoʊ lə, ‐zoʊ-; Italian ˌbrɛ zɑˈɔ lɑ/
noun
1.
an Italian dish of sliced salt-cured, air-dried raw beef, served typically as an appetizer with a dressing of olive oil, lemon juice, and black pepper.
Origin of bresaola
1955-1960
1955-60; < Lombard Italian bresada “braised,” equivalent to standard Italianbrasata “braised (cooked) cutlet,” noun use of past participle of brasare “to braise
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Based on the Random House Dictionary, © Random House, Inc. 2017.
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