Bresaola
A kind of cured beef from Lombardy, Italy
Bresaola is a delicious cured meat from the Lombardy region of Italy.
bresaola Pronunciation: brezh-OH-lah Notes: A specialty of Northern Italy, this air-dried beef is moist and very lean. It's normally sliced paper thin and used much like prosciutto.
Bresaola
Thin slices of air-dried and aged salted beef filet.
more results ...
BRESAOLA - Cured raw beef similar in appearance to prosciutto. A specialty of Lombardy, but enjoyed across Italy. Most often it is served as an appetizer, sliced very thin and drizzled with olive oil and lemon.
...
Bresaola - A cured and dried beef filet from Italy with a more delicate texture but stronger flavor than that of prosciutto. A Swiss version of this is called bundnerfleisch.
Bresaola
A dried tenderloin of beef of Italian origin which is aged for about two months. It is served raw with olive oil, lemon juice and parsley as an hors d'oeuvre.
Brine ...
Bresaola A salt-cured or air-dried beef product from the Valtellina district of Italy. It is made from very lean beef fillet or loin and sliced extremely thin for antipasto. ...
Salumi (It.): generic term for salt-cured meats, such as salame, salsiccia, prosciutto, bresaola.
Salumeria (It.): a shop where salumi are sold.
Salvia (It.): sage ( herb).
bresaola (It.) Dried salt beef sliced from the fillet, served as an antipasto; a specialty of northern Lombardy.
Bresse A region in southern Burgundy famous for its excellent chickens
and for its blue cheese, Bleu de Bresse.
Any type of yeast or quick breads Bresaola
search
A cured and dried beef filet from Italy with a more delicate texture but stronger flavor than that of prosciutto. A Swiss version of this is called bundnerfleisch.
Good examples are meat such as prosciutto (a.k.a. Parma ham), bresaola, and beef jerky. Fruits change character completely when dried: the plum becomes a prune, the grape a raisin; figs and dates are also transformed.
 See also: Slice, Beef, Garlic, Lemon, Spice
  
|
RSS
