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Remove the tough, outer leaves of the broccoli and save just the inner ones, whiter and softer. Cut each little point by separating them; as far as the as the leaves, cut them into three or four parts, depending on their largeness. Wash and drain. Fry some olive oil along with some garlic cut into pieces on a pan, without getting browned. Pour out the tough leaves first, then the softer, finally the broccoli. Put a little salt and let cooking for half an hour, under a low heat. Pour out on the broccoli a glass of dry, white wine, cover with a lid and go on with cooking until they are done.It is an excellent vegetable dish for stewed meat,for sausages on the spit as well as on a pan. Mind not to turn them too much, otherwise the points will brake.
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