[Sca-cooks] Bresaola was Smoked and Pickled: Sources and Recipes?

Johnna Holloway johnnae at mac.com
Mon Aug 30 18:20:58 PDT 2010

There's a recipe in Scappi for how to cook them.
page 157 in the Scully translation.
45. To make bresaola of lean veal, fried or grilled

Page 556 recipe 46 To prepare braised veal Bresaola

Anyway Bresaola is mentioned 15 times in the text. You can use Google  
books to locate the mentions.


On Aug 30, 2010, at 7:10 PM, David Friedman wrote:

> Expensive but sounds good. A little googling finds a claim of  
> literary evidence back to the 15th c.
>> perhaps something like the Italian Bresaola.  Recipes can be found  
>> on line, basically beef (or horse) marinated in a brine with herbs  
>> & wine then air dried.  I made some using a modern recipe and it  
>> seems like it would keep a long time even without refrigeration.   
>> Haven't looked for period recipes though it is one of those things  
>> one would suspect has a long history.
>> Simon Sinneghe
>> Briaroak, Summits, An Tir

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