Here is a delicious receipt that will also help you fight winter threats by supplying you with a generous dose of vitamins, iron and antioxidants: Cime di rapa al peperoncino e aglio, broccoli rabe with chili and garlic in other words.
It is originally given by Marco Canora and it goes like this: for about eight servings (large ones) you need four bunches of broccoli, about four pounds in total, some fine sea salt, about five tablespoons of extra-virgin olive oil, three large garlic cloves thinly sliced and a large pinch of red pepper flakes.
Don’t forget the black pepper for the final seasoning. After you separate the broccoli leaves from the stems, put a pot of water to oil and add a bit of salt. Sink the leaves in it for a few seconds, then pass them through ice cold water and then let them aside to drain.
Then add the stems in the pot of boiling water and let them cook for about two minutes, then pass them too under cold water and let them drain. The oil, garlic and pepper flakes shall be cooked together for about two minutes over low heat, then add the leaves and stems and keep cooking for another five minutes.
Add salt and pepper and voila! You can try this recipe all through the year and you can always combine it successfully with beef or lamb (richly braised).