Rose Gray

Editor's note: The recipe and introductory text below are from Italian Two Easy: Simple Recipes from the London River Cafe by Rose Gray and Ruth Rogers. To read Epicurious's review of the cookbook, go to The Best Cookbooks of 2006. Vegetables trifolati is a method of slicing and cooking with garlic, olive oil, and parsley. Other ingredients, such as mint, wine, or chiles, are sometimes added. In this recipe we add fresh, ripe tomatoes.

It is important to cut the broccoli flowerets into pieces small enough to fit into the hollow of the orecchiette.