PAN-SEARED POLPETTONE WITH BROCCOLI

PAN-SEARED POLPETTONE WITH BROCCOLI image

Yield 6 people

Number Of Ingredients 13

2-3 lbs broccoli crowns or broccoli heads (about 3 lbs), tough leaves and stems trimmed and discarded, stalks quartered lengthwise
1 lb Food You Feel Good About Angus 85% or 90% Lean Ground Beef
1 cup Food You Feel Good About Cleaned & Cut chopped Onions
1/4 cup Italian Classics Unseasoned Breadcrumbs
1/4 cup milk
1 egg
3 Tbsp Wegmans Basting Oil, divided
Wegmans Pan Searing Flour
1 Tbsp olive oil
1 tsp butter
1 tsp red pepper flakes
Zest of half lemon
1 cup Food You Feel Good About Smooth Marinara Sauce, warmed

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.