1) Beef 2) Classic Italian dish 3) Classic Italian cuisine 4) Classic Italian grub 5) Classic Italian fare 6) Classic Italian scran 7) Classic Italian chow 8) Classic Italian nosh 9) Classic Italian special 10) Dried fille to fbeef 11) Italian special 12) Italian grub 13) Italian cuisine 14) Italian fare
Found on
https://www.crosswordclues.com/clue/bresaola
air-dried Italian beef.
Found on
http://chocolateandzucchini.com/french-english-food-glossary/
Bresaola (or in Italian dialect brisaola) is air-dried, salted beef that has been aged two or three months until it becomes hard and turns a dark red, almost purple colour. It is made from top (inside) round, and is lean and tender, with a sweet, musty smell. It originated in Valtellina, a valley in the Alps of northern Italy`s Lombardy region. T....
Found on
http://en.wikipedia.org/wiki/Bresaola
Air-cured salted beef round that is aged about two or three months until it becomes purple in color. Rich, lean and tender
Found on
http://www.encyclo.co.uk/local/21759
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. This style is pressed into a rectangular shape and has a bit drier texture than bresaola. Both are served thinly sliced with bread and fruit or pickled vegetables.
Found on
http://www.encyclo.co.uk/local/22282
(Italian) Dried fille to fbeef.
Found on
http://www.encyclo.co.uk/visitor-contributions.php
Air-cured, spiced, lean beef, served thinly sliced.
Found on
http://www.esquire.com/features/food-drink/sandwich-glossary-0308
Air-cured salted beef round that is aged about two or three months until it becomes purple in color. Rich, lean and tender
Found on
http://www.murrayscheese.com/meat_glossary.asp
Air-dried filet of beef from Valtellina (Lombardy). As an appetizer it is sliced very thin and served with lemon and olive oil.
Found on
https://garrubbo.com/italian-food/glossary/
Air-dried Italian beef
Found on
https://www.cellartours.com/blog/france/french-z-food-dictionary
Cured raw beef.
Found on
https://www.encyclo.co.uk/local/21316
air-dried spiced beef; usually thinly sliced, served with olive oil and lemon juice
Found on
https://www.gayot.com/food-cooking/italian-food-terms/
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.
Found on
https://www.italianfoodforever.com/italian-ingredient-glossary-a-to-n/
No exact match found.
