THE slender strands of young broccoli, with their bushy little green and purple heads and delicate leaves, are one of spring's early delights, and their patient personality makes them a great friend for the cook.
You need do little other than steam them for a few minutes, and then let a good knob of butter melt all over them, to have a perfect vegetable dish, but broccoli is also a fine, somewhat passive, partner for the urgent taste of anchovies.
Marcella Hazan makes a sauce for pasta of broccoli and anchovies which is sheer heaven - the broccoli is cooked, then the stalks cut into dice and the florets broken up small anchovies are crushed ink some warm oil, the broccoli tossed in with the sauce and some hot chilli added, and it is a wow! - but if you can get your hands on some really young broccoli, then prepare it another Marcella way, with some, oil and garlic.
Just cook the broccoli in salted boiling water, heat some oil in a pan and add a little finely chopped garlic.
As the garlic turns pale gold, add the broccoli, salt and some finely chopped parsley. Turn the vegetable over a couple of times, cook for about two minutes, and serve straight away.