Broccoli stufati

• 1 head broccolo romanesco, about 3 pounds (1.3 kg)

Discard the tough outer leaves from the broccolo. Cut off the base and dice the core. Cut the head into florets. Crush the garlic clove. Put all the broccolo florets and core pieces and the garlic in a pan with the oil. Sauté over medium heat for about 3 minutes, then add the wine and season with salt and pepper.

Cover and cook over low heat for 10 to 15 minutes, or until