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

There was an antipasto of bresaola and crusty bread, then bowls of long, thin maccheroni in tomato sauce, followed by plates of veal and pork meatballs.

From New York Times • Sep. 16, 2019

The restaurant serves panini and farro bowls with burrata made by Di Stefano Cheese Co. in Pomona, including sandwiches stuffed with caprese, bresaola and prosciutto.

From Los Angeles Times • Jun. 24, 2019

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

At most Nitehawk screenings, you order à la carte from a menu consisting of typical upper-midscale restaurant fare—kale salad, truffle ravioli, bresaola, etc.—plus beer, wine, and cocktails.

From Slate • Mar. 21, 2014