Pellegrino Artusi gives an interesting twist to broccoli cooked with pork belly and sweet white wine.
- 1 kg broccoli heads, washed, blanched, cooled in ice water bath, drained
- 250 g fatty pork belly, chopped small
- 250 ml sweet white wine
- 5 g black pepper
- Salt, large pinch
Chop broccoli coarsely.
Heat a frying pan and start rendering the fat from the pork belly. When the pork is crispy add the broccoli and wine, cook over a medium heat until all the liquid has been absorbed.
Season and serve.