Piera Bertoncini, Barga, Lucca
(Yield: 4 servings)
1 head broccoli
2 tablespoons extra-virgin olive oil
2 garlic cloves (slivered)
salt and freshly ground pepper
½ cup white wine
1. Clean broccoli head. Cut off florets, leaving 1½-inch stems.
2.Warm oil in large skillet over medium heat, add garlic slivers, and cook until fragrant (approx. 30 seconds).
3.Add broccoli florets. Increase heat to medium-high. Season with salt and pepper. Mix well and cook covered for approx. 10 minutes.
4.After 6 minutes, add wine and continue cooking until the alcohol has evaporated.
Serve immediately.