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1kg broccoli ( Zia Mirella suggests that you get frozen broccoli, no waste and it’s faster)

A small clove of garlic

A little dash of hot red Italian peperoncino (hot chili peppers)

A small cup of Extra Virgin Olive Oil

A pinch of coarse kitchen salt


Boil the broccoli in salted water and allow to cook until “al dente”.

We Italians like our vegetables to be quite firm rather than mushy.

Heat up the olive oil in a non stick frying pan and add the garlic clove.

Take out the garlic clove,  add the cooked broccoli flowers and the peperoncino.

Allow to cook a further  5-10 minutes until the flavours have amalgamated.

Adjust for salt.

Serve as a side dish to your main course.

The broccoli flowers are also nice with a little olive oil and lemon juice.