bresaola
English
editEtymology
editFrom Italian bresaola, from French braiser (“to braise”).
Pronunciation
editNoun
editbresaola (uncountable)
- Air-dried salt-cured beef fillet that has been aged about 2-3 months until it becomes very hard and a dark red, almost purple colour.
- 1997, Ian McEwan, Enduring Love, Vintage (1998), page 163:
- In memory, all the food they brought us first was red: the bresaola, the fat tongues of roasted peppers laid on goat's cheese, the radicchio, the white china bowl of radish coronets.
Translations
editFurther reading
editAnagrams
editItalian
editNoun
editbresaola f (plural bresaole)
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- English terms borrowed from Italian
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- Italian lemmas
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- it:Meats