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	Bresaola - Wikipedia, the free encyclopedia
		Bresaola, also known as beef prosciutto outside Italy, is air-dried salted beef fillet that has been aged about 2-3 months until it becomes very hard and a dark red, almost purple colour.
		As an antipasto bresaola is usually served at room temperature or slightly chilled, is sliced paper thin, and is drizzled with olive oil, lemon juice and a smattering of cracked fl pepper.
		Bresaola may also be served with freshly shaved Parmigiano-Reggiano cheese.
	en.wikipedia.org /wiki/Bresaola (260 words)

	La Cucina Italiana On Line - World Edition - Glossario
		Bresaola is made from lean beef - top-round, rump, or filet - which is lightly salted, marinated in wine and herbs, and dry-cured.
		Bresaola's leanness and delicate flavor make it a popular choice for calorie-counters, but its taste is luscious, especially when paired with a dollop of creamy cheese.
		Aged bresaola is drier and sharper in flavor than briefly aged bresaola; try it marinated for 1 hour in extra-virgin olive oil with fl pepper and a few drops of lemon juice.
	www.cucinait.com /cucinait/WorldEdition/Glossary/Glossary_6610.htm (191 words)

	Bresaola della Valtellina (Site not responding. Last check: 2007-10-08)
		Bresaola IGP is guaranteed from raw material's quality to final product, throughout all working phases, that must meet all requirements of Production's regulations.
		Expert consumers recognize Bresaola della Valtellina from its dark red colour, hardly visible fat, and its consistency that must be firm and elastic, so that it does not stick to the knife when cut.
		It is possible to eat a well balances dish by dressing Bresaola with extra virgin olive oil, some drops of lemon, some thin flakes of parmesan cheese and having it with bread (better wholemeal one) and vegetables, usually somewhat bitter ones, like rucola.
	www.bresaolavaltellina.it /en/faq.htm (609 words)

	Cucina Italiana - Curiosità e ricette storiche: Lombardy - Bresaola of Valtellina
		Bresaola is ready after one month of being kept in rooms with controlled temperature and humidity.
		What distinguishes bresaola from other kinds of dried meats, typical of the areas outside the alpine passes of the Swiss Cantons of the Grisons, is its tenderness.
		Bresaola is eaten cut into thin slices and should be enjoyed plain, but it is becoming ever more popular to flavour it with oil, pepper and lemon.
	www.emmeti.it /Cucina/Lombardia/Prodotti/Lombardia.PRO.163.en.phtml (459 words)

	Citterio Bresaola
		Bresaola's unique and very mild flavor complements many meals, from brunch to dinner or a late-night snack.
		Bresaola Citterio is exceptionally lean and tender, with a gentle aroma and flavor.
		As a result, most connoisseurs prefer to enjoy Bresaola in its simplest form: very thinly sliced, slightly moistened with a few drops of olive oil and freshly squeezed lemon; a twist of the pepper mill, crusty bread, some wine - and life is good.
	www.citteriousa.com /bres.html (208 words)

	* Bresaola - (Gastronomy): Definition (Site not responding. Last check: 2007-10-08)
		bresaola Pronunciation: brezh-OH-lah Notes: A specialty of Northern Italy, this air-dried beef is moist and very lean.
		Another version of brandade is covered with Gruyere cheese and browned in the oven.
		Bresaola - A cured and dried beef filet from Italy with a more delicate texture but stronger flavor than that of prosciutto...
	www.bestknows.com /gastronomy/bresaola.html (116 words)

	Bresaola -- Facts, Info, and Encyclopedia article (Site not responding. Last check: 2007-10-08)
		Bresaola is (additional info and facts about air-dried) air-dried salted (Cattle that are reared for their meat) beef fillet that has been aged about 2-3 months until it becomes very hard and a dark red, almost purple colour.
		Afterwards a (The process of becoming hard or solid by cooling or drying or crystallization) curing period follows, which lasts between one and three months depending on the particular bresaola's weight.
		The word comes from the (A native or inhabitant of Italy) Italian, diminutive of Italian dialectal bresada, which is the past participle form of brasare, meaning to (additional info and facts about braise) braise, from French braiser.
	www.absoluteastronomy.com /encyclopedia/b/br/bresaola.htm (175 words)

	Babbo Ristorante
		Bresaola technically refers to beef that has been rubbed with spices, we like rosemary and thyme, and air-cured.
		Bresaola originated in the Valtellina valley in Lombardia, where Italians first began stringing pieces of beef up to cure in the cool air of that long Alpine valley.
		When thinly sliced, bresaola is beautiful to behold, an almost transparent, jewel-colored slip of tender meat.
	www.babbonyc.com /in-bresaola.html (181 words)

	Tea & Coffee 09/01 - Smaller Companies Thrive On Bar/Cafe Business: Why? (Cont)
		Bresaola and his company were unique from the beginning.
		First of all, Bresaola designed his espresso machines, inside and out, to be works of art, uniquely handsome and to brew with hand tooled, clockwork precision.
		Bresaola was something of a rebel too, which made for his fame and also, ultimately, for his financial difficulties.
	www.teaandcoffee.net /0901/retail2.htm (2258 words)

	Ricette
		Bresaola has only recently been rediscovered in Lombardy and now its fame is spreading through Italy and abroad.
		Arrange the Bresaola on a serving dish, spread the sauce on top and chill for twenty minutes in the fridge.
		Arrange the Bresaola on individual plates, overlapping the slices, dress with the prepared sauce and leave in the fridge for half an hour.
	www.robustellini.com /english/recipes.html (611 words)

	Rustico: Cured Meat
		And while most cured meats arrive at the table unadorned, some (like Bresaola, air-dried beef from Lombardy) are marinated with olive oil, pepper, and perhaps a drizzle of lemon juice.
		Bresaola is an air-dried, unsmoked beef specialty from the Valtellina area of Lombardy.
		Bresaola flavored with white wine, cinnamon, cloves, thyme, rosemary, bay leaves, and sugar.
	www.rusticocooking.com /curedmeats.htm (4257 words)

	Rigamonti salumificio (Site not responding. Last check: 2007-10-08)
		Bresaola della Valtellina has a delicate and slightly flavoured taste, agreeable to the palate, together with an inviting aspect and exceptional nutritional values: rich in protein (ranging from 30% to 40%), poor in fats (not superior to 5%), "Bresaola della Valtellina" is a low-calorie meat product.
		Due to its peculiar taste, bresaola purists prefer consuming it absolutely "al naturale", just as it is, thus savouring its delicate aroma.
		"Bresaola della Valtellina" is available in a whole piece (natural or vacuum-packed), in portions or sliced in vacuum-sealed packs or in a protected atmosphere.
	www.rigamontisalumificio.it /en/bresaola_caratteristiche.htm (107 words)

	bresaola - Find, Compare, and Buy at Shopping.com
		Bresaola is well known as a delicatessen item from Lombardy, Italy.
		Daniele Bresaola is made from the most exquisite portion of the beef hindquarter.
		Bresaola is nearly 100% lean and is primerily used in truly classic...
	www.shopping.com /xGS-bresaola (948 words)

	BRESAOLA WITH ARUGULA, FENNEL, AND MANCHEGO CHEESE Recipe at Epicurious.com
		Place 1 bresaola slice on work surface with 1 long side parallel to edge.
		Starting at filled end, roll up bresaola, enclosing filling.
		I have made this with chopped "Rocket" mixed with whole milk Ricotta then rolled in the Bresaola and served on a bed of...
	www.epicurious.com /recipes/recipe_views/views/109360 (385 words)

	Todarobros.com - Detail (Site not responding. Last check: 2007-10-08)
		Bresaola takes its name from the famous geographical district in which it was first produced.
		Bresaola is made from raw beef that has been salted and naturally aged by air drying.
		It should be thinly sliced and served with lemon and olive oil.
	www.todarobros-specialty-foods.com /detail.aspx?ID=101 (76 words)

	Bresaola della Valtellina (Site not responding. Last check: 2007-10-08)
		"Bresaola della Valtellina" has received CEE's recognition of Protect geographical Mark - IGP according to Reg (CEE) 2081/92, with Reg.(CEE) n.
		On May 23rd 1998 the "Consorzio per la tutela del nome Bresaola della Valtellina" has come into being, to make this statement of typicalness effective.
		It collects the great part of Bresaola's producers of the protect area, that includes the whole area of Sondrio.
	www.bresaolavaltellina.it /en/presentazione.htm (125 words)

	BRESAOLA
		(We have let two 9 pound bresaolas hang for as long as a month and they were excellent.) For a 12 pound top round, three weeks should be sufficient, but we cannot offer a definitive time period.
		Pat dry and rub the entire bresaola with olive oil.
		[For a richer taste, top each fig quarter with a teaspoon of teleme cheese, then wrap the bresaola around the fig and cheese.] Alternatively, crisp some bresaola, break into small pieces and make a salad of spinach, Radicchio, and pine nuts dressed with olive oil and balsamic vinegar.
	www.theartisan.net /bresaola.htm (507 words)

	Bresaola con rucola - Bresaola with Arugula
		Lay the bresaola out on a large plate or 4 small plates depending on how you want to serve it.
		As with the Bresaola with Mushrooms and Walnuts, this dish can be served as a main course.
		Bresaola is beef which has been salted and seasoned.
	www.cookingwithpatty.com /recipes/appetizers/BresaolaConRucola.php (115 words)

	Manzo Bresaola (Site not responding. Last check: 2007-10-08)
		6 slices bresaola or 3 slices proscuitto di parma
		Sprinkle the filet mignon with fresh ground pepper and half the rosemary and parsely.
		Wrap the tail with the bresaola or proscuitto in a strudel fashion covering the meat completely.
	www.wwlp.com /news/segments/recipes/manzobresaola.html (204 words)

	Istituto per la Valorizzazione dei Salumi Italiani (IVSI) (Site not responding. Last check: 2007-10-08)
		Bresaola is made from beef leg cuts, dry cured for about two weeks with salt, pepper, garlic, cinnamon, laurel and cloves.
		This product is a typical one from the Valtellina area and only the Bresaola produced in the province of Sondrio is entitled to bear the PGI European recognition.
		At the end of maturation, Bresaola has a bright red colour; its smell is delicate and slightly spicy aromas can be perceived; the taste ranges from slightly savoury to mild and the texture is soft and compact.
	www.salumi-italiani.it /ivsi_eng/salumi_italiani/bresaola.asp (117 words)

	Bormio - Bresaola - Food & Drink - Local Specialities - B.E.S.T Bormioonline.com (Site not responding. Last check: 2007-10-08)
		The Bresaola is one of the most famous products of Bormio.
		It is said, that the Bresaola originally came from Chiavenna.
		The most common preparation of the Bresaola is with lemon and olive oil - apart from enjoying it naturally.
	www.bormioonline.com /en/fooddrink/localspecialities?p=2182 (184 words)

	Noodles In Cream With Bresaola
		Pat dry and slice them with the bresaola into quarter-inch slices.
		In a saucepan, heat cream and stir in the mushroom and bresaola.
		When the pasta is ready drain it well, heap in a serving dish and pour the sauce over it.
	www.allchefsrecipes.com /main/R2048.htm (124 words)

	Bean Puree with Bresalola (Site not responding. Last check: 2007-10-08)
		Add the garlic and continue to process until no garlic pieces are discernible.
		Chop the Bresaola into thin (1/8) inch strips, and then into 1/2 inch (length) pieces.
		Remove the puree from the processor, and then add the Bresaola to the bean mixture.
	www.theartisan.net /Purea_di_Fagioli_Aglio_e_Bresaola.htm (144 words)

	Gourmet Food Store - Buy Specialty Meat: Beef Bresaola Dried Cured Sliced
		This famed specialty from the Lombardy region of Italy, where it is typically eaten raw.
		Bresaola is salted and air dried meat, made from the tenderloin or fillet.
		It has a very dark red color, and is simply eaten sliced thinly, with olive oil, lemon juice and fl pepper.
	www.gourmetfoodstore.com /specialtymeat/specialty-meat-details-6643.asp (168 words)

	Chocolate & Zucchini: Salade Figue et Poire à la Bresaola
		Bresaola is an Italian specialty of dried beef, lean and moist, cut in paper-thin slices ; Fourme d'Ambert is a blue cheese from Auvergne.
		Arrange a fourth of the bresaola strips and pear slices on top, in a star formation.
		I think this would also be lovely with Parma ham instead of the bresaola (or it looks that way when Jm* lv*r makes his stupidly named "sexiest salad ever" or whatever he calls it).
	chocolateandzucchini.com /archives/2004/02/salade_figue_et_poire_a_la_bresaola.php (1118 words)

	Foodgeeks.com: Recipe for Bruschetta with Bresaola, Eggplant and Mozzarella
		Grill or toast bread on both sides and spoon generous amount of eggplant mixture over each slice of bread.
		Place 3 slices bresaola over top of eggplant and serve.
		I loved this recipie, I currently live in Italy, I live in Sardinia, La Maddelena, and this bruschetta was better than some of the restaurants, here.
	foodgeeks.com /recipes/recipe.phtml?recipe_id=5215 (149 words)

	Chipped beef on toast - Wikipedia, the free encyclopedia
		The modern product consists of small, thin, flexible leaves of partially dried beef, generally sold compressed together in jars or flat in plastic packets.
		Hormel describes it as "an air-dried product that is similar to bresaola, but not as tasty."
		In the U. S., chipped beef on toast is emblematic of the U.S. military experience, much as yellow pea soup is in Finland.
	en.wikipedia.org /wiki/Chipped_beef_on_toast (587 words)

	Beef Roulades 'Bresaola' - Tallyrand
		As often happens, I have suddenly received many requests for similar recipes, tips, etc. This last couple of weeks it has been requests using cured meats and sausages.
		Bresaola is an Italian cured beef that originally hails form the Lomabardy district, normally this is sliced paper thin and served as part of an antipasto platter.
		If you cannot get Bresaola, try replacing it with a good Italian style salami.
	www.hub-uk.com /tallyrecip03/recipe0129.htm (691 words)

	Boston.com / A&E / Dining/Food
		Traditionally, bresaola is thinly sliced and drizzled with olive oil and fresh lemon juice.
		Add the oil, lemon juice, a pinch of salt, and several grinds of pepper; gently toss to mix.
		Arrange the bresaola over the greens and scatter the cheese over the meat.
	www.boston.com /dining/recipes/b/bresaola_greens.html (130 words)

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