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

Executive chef Steven Kenny, who has worked for Gjerde for almost five years, plans to offer housemade bresaola, air-dried beef, in the near future.

From Washington Post • Jan. 27, 2023

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

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