broccoloni (braised black broccoli)

Remove the tough leaves and the stem of the broccoli, separating the florets by cutting the larger ones in half lengthwise and leaving the smaller leaves whole. Combine them in a pan where crushed garlic cloves have already been sautéed, adding a few tablespoons of water gradually. At the end of cooking, add half a glass of dry white wine. Flame it, and when the wine has evaporated, serve. For a stronger flavor, always use wine instead of water. Adjust the chili pepper and salt according to taste.