Broccoli sautéed with garlic and chilli (Broccoli saltati aglio e peperoncino)

1. Break the broccoli into small florets, peel the stalk and cut it into small cubes.

2. Blanch in boiling salted water for 2-3 minutes so it stays crunchy, then drain well in a colander; set aside a mug of the cooking water.

3. In a large frying pan, fry the thinly sliced garlic and the chilli flakes in the olive oil over medium heat for 1-2 minutes until the garlic is pale golden.

4. Add the broccoli, turn up the heat and sauté for 4-5 minutes, tossing, until browned here and there.

5. Season with salt; if it seems too dry, add 1-2 tablespoons of the cooking water.

6. Serve at once, piping hot.

Tip: Take care that the garlic doesn't brown, or it will turn bitter; a few drops of lemon juice freshen it up, and tossed with orecchiette it makes a main course.