Broccoli a'la Acciugata

Step 1: Discard the stems of the broccoli (they can be later used in a soup) and divide the florets. Clean and well rinse the anchovies and chop roughly. Heat the oil in a pan, add the garlic and anchovies and fry over low heat until the anchovies have dissolved and the garlic is barely golden.

Step 2: Add the 2 tablespoons of water, to stop the cooking, mix well and set aside.

Step 3: Bring a large saucepan of water to a boil, add the broccoli florets and cook for about 3 minutes. Drain them, reserving a little of the cooking water, and add them to the pan with the anchovies. Reheat, shaking the pan, and add a few tablespoons of the cooking water. Heat through for about 5 minutes, then arrange the broccoli in a platter and serve.

NOTE: Around me, anchovies come mostly in a can with olive oil and not in salt. Therefore, if you can't find the anchovies in salt, make sure to season the dish with some salt, to taste.