bresaola

American  

[bruh-soh-luh, ‑-zoh-, bre-zah-aw-lah] / brəˈsoʊ lə, ‑ˈzoʊ-, 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.

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Etymology

Origin of bresaola

1955–60; < Lombard Italian bresada “braised,” equivalent to standard Italian brasata “braised (cooked) cutlet,” noun use of past participle of brasare “to braise ( def. ) ”

Example Sentences

See Examples For:

bresaola

Serve with a platter of thinly sliced bresaola and some tender microgreens one the side.

From Slate ● Nov. 8, 2018

It had a consistency like bresaola, and a strong flavor that was at once meaty and cheesy, and also something else entirely, which might generously have been characterized as umami.

From The New Yorker ● Jun. 11, 2018

The meaty marvels include a “bright” bresaola cured with a Thai treasure chest of spices.

From Washington Post ● Dec. 21, 2015

Other variations will include smoked mozzarella with bresaola and the croque-madame with egg.

From New York Times ● Sep. 4, 2012

As an accompaniment to the region’s air-cured beef called bresaola and a morsel of Grana Padano or robiola cheese, there is nothing better.

From BusinessWeek ● Jan. 30, 2012