Broccoli Soffriti
For broccoli di rape, a vegetable often used in conjunction with sweet Italian sausage.

Fresh Broccoli di Rape with leaves, 750 grams
Extra Virgin Olive Oil, a cup or so
Garlic, eight cloves halved
Red Onion, thinly sliced
Anchovy fillets, marinated eight roughly chopped
Sea Salt [or Kosher Salt] and Freshly Ground Black Pepper
Bread Crumbs, toasted, about a cup

1. Trim the broccoli into long stalks, removing the bottom two inches and retaining the leaves. Bring to boil six quarts of water.
2. Add the olive oil to a saute pan (c. 12 inches) over medium-low heat, adding the garlic, onion and anchovies. Cook for five minutes. Stir often and cook until garlic is golden.
3. Throw the broccoli into the boiling water and cooking it only for one minute.
4. Drain the broccoli and place it in the saute pan. Cook for about twelve minutes or until the broccoli is tender, but still maintaining its shape.
5. Stir and remove from heat. Season aggressively with the pepper and timidly with the salt.
6. Serve hot or room temperature sprinkled with the bread crumbs.

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