Pan Seared Polpettone With Broccoli Recipes

Steps:

• Peel the stalk of the broccoli, remove the florets and cut into 1-inch pieces. Cut the stalk in half crosswise and then slice each half into 1/8-inch thick slices lengthwise. Place the stalk pieces in the bottom of a 2 1/2 to 3-quart saucepan, add the water and salt. Lay the florets on top. Cover, place over high heat and cook for 3 minutes. Decrease the heat to low and cook for an additional 3 minutes. Remove from the heat, add the butter and stir to combine. Serve immediately.

Steps:

• Stir water, salt, and pepper together in small bowl, til salt dissolves.
• In a large skillet, heat oil over medium high then add the broccoli stems in an even layer.
• Don't stir for about two minutes until they get light browned.
• Add the florets and toss to combine and don't stir for another two minutes, until they just begin to brown.
• Add water spice mixture and cover pan with lid, cooking for two minutes.
• Uncover and cook until desired doneness.
• Note: I eyeballed my broccoli measurements and it worked fine. I did add a little water to mine.

Steps:

• Heat the oven to 400 degrees with a rack set in the lower third. On a sheet pan, combine the broccolini, tomatoes, onion and lemon slices with the olive oil and toss. Add cumin and red-pepper flakes, season with salt and pepper, and toss again until evenly coated. Nestle the feta slices into the vegetables. (It's OK if they break apart a little.)
• Roast 15 to 20 minutes, stirring halfway through but leaving the feta in place, until the broccolini is charred at the tips, the stems are easily pierced with a fork and the tomato skins start to blister and break down.
• Serve over orzo or farro. Drizzle with olive oil and serve with the remaining lemon half for squeezing. Top with fresh herbs, if using.

Steps:

• Heat the oven to 425 degrees. In a small bowl, whisk 3 tablespoons sesame oil with the soy sauce, vinegar, honey, ginger and garlic until smooth. Set the glaze aside.
• Place the broccoli florets and 1 1/2-inch scallion segments on a sheet pan. Drizzle with 1 tablespoon olive oil and the remaining 1 tablespoon sesame oil. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper, toss well and roast for 5 minutes.
• While the broccoli and scallions roast, place the salmon fillets on a plate and pat dry with paper towels. Brush all over with olive oil and sprinkle with salt and pepper.
• Toss the broccoli and scallions and move to the edges of the pan, clearing spaces in the center for the salmon fillets. Place the salmon fillets, evenly spaced, on the center of the pan. Brush the fillets generously with the glaze.
• Return the pan to the oven and roast until the salmon is cooked through but still slightly rare in the center, about 12 minutes.
• Squeeze the lime over the broccoli and sprinkle with salt. Scatter the sliced scallions and sesame seeds over the salmon, and serve hot.

Steps:

• Heat oil in a pan over medium heat until it begins to shimmer.
• Add the broccoli and sprinkle with salt, stirring to coat in the oil.
• Cook for 5 minutes, without moving the broccoli.
• Add chicken stock and place a lid on the pan, and cook for 1 minute.
• Remove the lid and add the garlic and red pepper flakes. Stir, cooking for 1 minute.
• Enjoy!

Steps:

• 1. Blanch broccoli 2-3 min in large pot of boiling salted water; Drain; transfer to bowl of ice water; drain and set aside. 2. Combine ground beef, onions, breadcrumbs, milk, egg, and 2 Tbsp basting oil; shape into 6 oblong patties. Dust with pan-searing flour; pat off excess. 3. Heat olive oil in skillet on MEDIUM-HIGH until oil faintly smokes; add patties. Turn over when patties change color one quarter way up and seared side has turned turn paper-bag brown, 2-3 min. When internal temp of patties reaches 160 degrees (check by inserting thermometer into thickest part of patty), remove from skillet; keep warm. Drain excess drippings from pan. 4. Add remaining 1 Tbsp basting oil and butter; swirl, being careful not to burn butter. Baste patties with spoon, 1-3 min. Transfer patties to clean platter; let rest 5-10 min. 5. Discard pan drippings. Add broccoli, red pepper flakes, lemon zest, salt and pepper to taste; toss gently to warm through. To Serve: Spoon warmed sauce onto six plates; top each with meat patty. Serve with broccoli. Chef Tip: 3 pkgs(16 oz ea) frozen broccoli can be substituted for the fresh, and you don't have to blanch it.