bresaola

[ bruh-soh-luh, ‑-zoh-; Italian bre-zah-aw-lah ]

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.

Word History and Origins

Origin of bresaola¹

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

I used to be obsessed with prosciutto and bresaola and the like, but since giving up all non-poultry proteins, I’ve been relegated to the wide, wonderful world of Italian cheeses, breads, condiments and primarily vegetarian treats.

From Salon

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

Next, add sliced meats — create playful fluffs of bresaola that looks as inviting as a tussled comforter, arrange rivers of sopressata that snake around wedges of cheese and bowls of jam, and fold salami roses that have taken over social media feeds.

From Washington Post

I’m particularly drawn to his Sazerac-cured bresaola and a whip of “banh mi” chicken liver mousse that acknowledges the Vietnamese influence on modern New Orleans cooking with its pickled vegetables spiced with star anise and cardamom.

From Washington Post

When Lukaku joined Inter, their sports science staff put him on the Bresaola diet external-link - high in white meat and vegetables - to shed some body mass.

From BBC