But Finamore's recipe goes even beyond this one; he cooks the broccoli for, yes, two whole hours.
The method is simple: blanch broccoli florets and stems for five minutes, then cook them covered in a shallow bath of oil for two hours, until they are buttery soft. Sliced garlic, dried red peppers and a few anchovy fillets slowly infuse the broccoli with their flavor, the anchovies in particular giving the mixture a scent more alluring than any pot of broccoli I've ever known.
Eat the broccoli straight, or mash it onto toast or crackers; either way, it's hard to stop eating. It's a surprising, simple recipe that turns humble broccoli into a luxurious treat.
Get the recipe: Roy Finamore's Broccoli Cooked Forever at Food52
Have you ever tried broccoli cooked in this way?
(Image: Anjali Prasertong)