Broccoli di Natale

A recipe from Cavalcanti, a great Neapolitan gastronome, transcribed by Caròla Francesconi. It's the traditional beginning of the Christmas Eve dinner.

To serve 6:

Drain the broccoli well and cook them until half done in lightly salted boiling water (3-5 minutes from when the water resumes boiling after you add them to the pot). Drain them well, and squeeze them to force out the bitter juices.

Sauté the garlic in the oil, and when it is golden, add the broccoli. Cook over a brisk flame, stirring constantly, for about 10 minutes. Season with the hot pepper, if you are using it, half way through the cooking, and the anchovies, if you are using them, at the end. Before serving check seasoning.