bresaola
English edit
Etymology edit
From Italian bresaola, from French braiser (“to braise”).
Pronunciation edit
Noun edit
bresaola (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 edit
Further reading edit
Anagrams edit
Italian edit
Noun edit
bresaola f (plural bresaole)