- 2 lbs. bitter broccoli
- 2 cloves garlic
- 8 tbs. extra-virgin olive oil
How to make BROCCOLI DI RAPE ALL’AGLIO E PEPERONCINO:
Wash the broccoli, discard the larger stems and leaves, and put them in cold water.
Saute’ the garlic and peperoncino in 6 tbs oil in a large skillet.
Remove garlic when brown. Remove the broccoli from the water but do not dry. Place in the warmed skillet and cook over a low flame.
Let cook the broccoli di rape until tender but still crisp. Add salt and serve.
Regional recipe Latium and Apulia.