Meanwhile, cook broccoli in not too much salted water for 8 to 10 min until just tender. Drain and drain well.
Sauté garlic and peperoncini in butter, turning. Extinguish with white wine and cook until well reduced.
Add cream and reduce slightly. Season with salt.
Immediately before serving, add the broccoli and just heat well.
According to D’Chuchi 4/91 (Rg) **
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