The freshness of the broccoloni, with their intense dark green color, is a symbol of a culinary tradition rooted in Molise, where the simplicity of the ingredients enhances the flavor of this vegetable. Braised black broccoli, prepared with extra virgin olive oil and garlic, represents a perfect side dish to accompany Sunday meals, when families gather around the table to savor genuine recipes rich in history. The braising technique allows the broccoloni to maintain their crunchy texture, while the dry white wine, added at the end of cooking, provides a note of acidity that perfectly balances the taste of the dish. This side dish, simple yet rich in flavor, is well-suited to be served with roasted meats or fish dishes, making every meal a special moment to share. With broccoloni, every bite is a dive into the Molisana tradition, an invitation to rediscover the authentic flavors of our land.

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.