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1
Rinse and drain the broccoli heads and cut apart all the main branches where they join or are attached to a central stem.
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2
Separate the clusters into medium-size florets, 2 to 3 inches wide at the top.
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3
If they are wider, slice them lengthwise.
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4
Cut their long stems so the florets are about 4 inches long.
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5
Peel the tough skin from the stem pieces and slice them lengthwise in half, or in quarters if they are thick.
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6
You can also peel or slice off the tough fibrous layer of the large branches and central stems and slice up the fresh core into 4-inch sticks.
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7
Discard all dry and hard pieces.
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8
Set the skillet over moderate heat, pour in the oil, and strew in the garlic.
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9
Cook the garlic slices for about 5 minutes, with an occasional shake.
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10
When theyre lightly caramelized, dump the broccoli pieces into the skillet, sprinkle the salt and peperoncino all around, and pour in 1/2 cup water.
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11
Cover the pan, raise the heat slightly, and cook for 5 minutes, shaking the pan a couple of times.
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12
Lift the cover and toss everything very well, then cover again.
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13
Let the broccoli cook another 3 to 5 minutes, and poke or taste a piece to check the tenderness.
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14
Cook longer, covered, if you want it softer.
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15
Remove from the heat and uncover the pan as soon as the broccoli is cooked through and still brightly colored.
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16
Serve right away, in a pool of Creamy Garlic Sauce.
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17
Put the milk, garlic, bay leaves, and 1/4 teaspoon salt into a 2-quart saucepan.
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18
Bring to a boil and cook at a steady boil for 30 to 40 minutes or even more, gradually reducing the contents of the pot to 1 cup.
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19
Pour and scrape everything into a wire sieve set over a bowl.
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20
Remove the bay leaves, and press and scrape the soft garlic through the sieve, making sure you get every bit of the delicious puree into the bowl.
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21
Whisk the sauce until smooth, then whisk in the tablespoon of olive oil and pinches of salt to taste.
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22
Reheat the sauce on the stove until warm.
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23
Thin it if you wish with milk or cream.
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24
Store in the refrigerator.
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25
Asparagus
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26
Tomatoes
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27
Zucchini
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28
Leeks
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29
Spinach
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30
Just about everything goes with this
