Ingredients

• 3 pounds, broccoli
  
• 1/4 cup, il Fustino extra virgin olive oil
  
• 1/2 teaspoon, red pepper flakes
  
• 4 cloves, garlic - cut in half
  
• 2 teaspoons, kosher salt
  
• fresh ground black pepper
  

Method

1. Remove stalks from broccoli leaving about one inch below the last branches
   
2. Trim into long pieces by cutting down from the flowerettes. You want a bit of the flowerette and a bit of the stalk in each piece
   
3. In a large pot or sauce pan, bring 2 cups of water to a boil and add 2 teaspoons of kosher salt
   
4. Add broccoli and blanch until all pieces have turned bright green
   
5. Blanch for 2 or 3 more minutes, then pour into a colander and let drain
   
6. Return pan to medium high heat. Make sure the pan is dry
   
7. Add olive oil. When it starts to shimmer carefully add garlic
   
8. Tilt pan over heat to create a deep oil pocket and let the garlic fry in that for 2 or 3 minutes until the cloves are golden brown
   
9. Carefully remove garlic with a slotted spoon. You now have a beautiful garlic oil
   
10. You may stop here until you are ready to serve
    
11. Bring garlic oil back to temperature over medium high heat
    
12. Carefully add broccoli to oil. If it is still wet it will spatter
    
13. Move broccoli around in the frying oil as it cooks
    
14. Add red pepper flakes and several good grinds of fresh ground black pepper
    
15. Cook broccoli until it begins to pick up a browned color. At this point you want to try some to see if it is done. You want it to be al dente. Add a bit of salt and more pepper if necessary. Toss and serve