Ingredients
- 10 garlic unpeeled (cloves fresh)
- 250 gr broccoli (fresh)
- 80 ml wine vinegar (red)
- 16 ml olive oil
- 6 gr salt
Separate broccoli into flowerets with small stems, then peel main trunk and slice into strips. Crush garlic partially, using the flat side of a knife. Fill large pot with water, add all ingredients being sure that broccoli stems are submerged, and cook, covered, until tender. Drain and refrigerate for several hours or overnight.