- 2 lb broccoli
- 1 cup olive oil
- 1 tablespoon vinegar
15 minutes preparation + 35 minutes cooking
Clean the broccoli, wash them and choose only the most tender fleurettes and leaves. Sauté in a pan some cloves of garlic cut into pieces and when they become transparent, add the broccoli without draining the water from them. Salt, cover with a lid and cook over medium heat adding, from time to time, a ladleful of water and stirring often. After about half an hour, pour in the vinegar and allow to evaporate rapidly. Serve piping hot as a side dish. May also be used to dress pasta, preferably “vermicelli”, but in this case, vinegar is not added but, if necessary, black pepper may be.