Ingredients (for 6 – 8 person):
- 3 or 4 potatoes
- head of broccoli
- olive oil, q.b. (“quanto basta” or “as much as you need”)
- 3-4 garlic cloves
- chili pepper salt, pepper (q.b.)
Boil the potatoes in salted water and then peel. Cook the broccoli (also in salted water), including stems, not just the flowerettes. Cut the stem pieces in smaller pieces so that they will cook in the same amount of time as the floweriness.
Drain well. In frying pan, heat garlic cloves in olive oil til golden – along with a chili pepper. Add potatoes which have been mashed with a fork or sliced (your choice). Add broccoli, mixing in together. Heat. Serve. Umbrians love this dish along with a couple of our local grilled sausages! (If desired, substitute broccoli with cauliflower – or Swiss chard – or turnip greens – or cabbage).
