Hot sandwiches with broccoli

Ingredients:

• 450 g broccoli
• 2 tbsp. l. olive oil
• 3 cloves garlic, crushed
• Red pepper flakes, to taste
• Finely grated zest and juice of half a lemon (to save your nerves, remove the zest first, then squeeze the juice)
• 0.5 cup finely grated aged Pecorino Romano cheese
• 8 slices of bread
• 8 thin slices provolone cheese

Preparation:

1. If using broccolini, cut the stems into 5cm (2in) segments. If using regular broccoli, peel the stems first with a vegetable peeler to ensure even cooking, then chop into large pieces.
2. Pour about 2.5 cm of salted water into a large saucepan and bring to a boil. Add the broccoli and cover; steam for 2 minutes. Drain and pat dry the broccoli with paper towels, squeezing out as much water as possible. Chop into small pieces, about 1 cm each.
3. Wipe the saucepan dry and heat over medium heat. Add the olive oil and heat for 1 minute. Add the garlic and red pepper flakes and cook until the garlic begins to brown, about 1 minute. Add the broccoli and cook for another 1-2 minutes, seasoning with salt to taste. Transfer the mixture to a bowl and add the lemon zest and juice, pecorino cheese, and salt and pepper to taste.
4. Preheat the oven to broil. Arrange the bread slices on a baking sheet and lightly toast both sides. Spoon the broccoli mixture onto each slice of bread, top with a slice of provolone, and toast until the cheese is melted and bubbly. Serve immediately. Toast for a bit longer.