Cooking cruciferous vegetables without boiling them, as in this recipe, seems to make them more fragrant and heady-just the way the robust Romans like their food.
Yield: Makes 6 Servings
6 tablespoons extra virgin olive oil
4 cloves garlic, sliced
3 pounds broccoli, cut into spears
1 cup Frascati or other dry white wine
1 tablespoon hot red pepper flakes
Zest of 1 lemon
Zest of 1 orange
In a 10- to 12-inch sauté pan, heat the olive oil with the garlic over medium-high heat until just sizzling. Add the broccoli and cook, tossing frequently and gradually adding the wine to keep the garlic from browning, until the stalks are tender, 8 to 10 minutes. Add the red pepper flakes and zests, tossing well and serve immediately.