Serves 6
6 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
3 pounds broccoli, cut into spears
1 cup Frascati or other dry white wine
1 tablespoon hot red pepper flakes
Grated zest of 1 lemon
Grated 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, toss well and serve immediately.
From Mario Batali's Molto Italiano: 327 Simple Italian Recipes to Cook at Home
