Broccoli Spigarello Bruschetta
Remove the stems (they are woody.) Chop the leaves in a chiffonade and rinse well . In a skillet heat some olive oil and slowly carmelize a clove of garlic that has been quartered along with a light sprinkling of pepperoncini (red pepper flakes.) Once the garlic is carmelized, you can throw it away, or leave it depending on how much you like garlic. With these particular greens, I recommended throwing it away; they only need a light touch of garlic. Then add the greens to the skillet with a small amount (1/4 cup) of water and cover with the flame on medium-high. These greens take a while to wilt as they are crunchy. In the meantime, fry some pancetta or good bacon and drain on paper towels. Toast some sliced, good bread, like ciabatta. Once the water has almost evaporated in the skillet, remove the lid and let the rest completely evaporate. Turn off heat as soon as pan becomes dry. Place the greens on the bread. Drizzle with olive oil and top with a slice of pancetta.