Broccoli in White Wine

by Daniel Rogov

4 bunches broccoli
3 Tbsp. olive oil
3 - 4 cloves garlic, chopped
2 cup dry white wine
salt and pepper to taste

Wash the broccoli well and cut off the tough stalks. Place upright in the bottom part of a double boiler in rapidly boiling salted water. Keep the flowers uppermost for 10 minutes and then invert the top part of the double boiler over the flowers and steam for 3 - 4 minutes.

In a skillet heat the olive oil and in this saute the garlic until browned. When the broccoli is nearly tender transfer it to this skillet and fry for about 5 minutes. Add the wine and simmer 5 minutes longer. Correct the seasoning with salt and pepper to taste and serve in the oil and wine sauce. Serve hot.

Serves 6-8.

Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States.