Clean the broccoli and divide into florets; blanch them in plenty of boiling salted water for a couple of minutes, then use a slotted spoon to remove them, pat them dry with a cotton cloth and place them in a baking tray (or oven dish) greased with 2 spoonfuls of olive oil. In a small heavy-bottomed frying pan, sauté the peeled and sliced garlic with 4 spoonfuls of olive oil. When it has browned, add the almonds and let them cook a little, then transfer onto a plate and, in the same pan, sauté the guanciale cut into thin strips. Add the almonds and garlic, the Guanciale and the chopped chilli pepper to the baking tray with the broccoli florets, season with salt and stir. Toast the bread and crumble it up coarsely over the ingredients in the baking tray. Season with 4 spoonfuls of olive oil and cook in a preheated oven, at 200 °C, for 7 to 8 minutes. This is a tasty side dish that should be served nice and hot.