bresaola
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English
[edit]![](http://upload.wikimedia.org/wikipedia/commons/thumb/c/cb/Bresaola-Valt-IGP.jpg/220px-Bresaola-Valt-IGP.jpg)
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)
Categories:
- English terms borrowed from Italian
- English terms derived from Italian
- English terms derived from French
- English 3-syllable words
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- Italian lemmas
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- it:Meats