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.

Ingredients

　　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

　　1. 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, and tossing well, serve immediately.

　　From Molto Italiano: 327 Simple Italian Recipes to Cook at Home © 2005 by Mario Batali. Reprinted with permission from Ecco, an imprint of HarperCollins Publishers, Inc.Buy the full book from Amazon.