Asian Tapas: Small Bites, Big Flavors
by Alain Ducasse Using an abundance of the fresh, seasonal ingredients and a harmony of flavors, Anton Kilayko and executive chef Christophe Megel offer a collecti...

1. BRACCIOLE Prepare meatball filling. If thinly sliced round steak is not available, pound round steak with a mallet to 1/4 inch thickness. Spread meat filling ... Ingredients: 4  (oil .. sauce ...)

2. BRACCIOLE Pound round steak to 1/4 inch. Mix ingredients and spread on steak. Lay prosciutto on top and roll up. Turn in ends to seal; tie securely. Heat oil ... Ingredients: 15  (cheese .. oil .. onion .. oregano .. parsley .. pork ...)

3. BRACCIOLE Trim fat from round steak and discard. Cut steak into 6-8 square or rectangular pieces. Place each piece on a flat surface and pound lightly with a ... Ingredients: 8  (cheese .. garlic .. oil .. steak .. tomatoes ...)

4. ITALIAN BRACCIOLE Cut garlic real small with knife. Cut onion real small pieces. Take steak, lay down, then on each piece of steak, put salt, pepper, onions, oregano, ... Ingredients: 9  (cheese .. crumbs .. garlic .. onion .. oregano ...)

5. MEAT LOAF BRACCIOLE Add enough water to mushroom liquid to make 1/2 cup. In a bowl combine beef, the cup of bread crumbs, egg, diluted mushroom liquid, garlic powder and ... Ingredients: 16  (bacon .. beef .. crumbs .. egg .. leaves .. salt ...)

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