Today we are joined by Glenn LaFreniere, Firefighter, Morris Fire Company in the Bender Kitchen.
Glenn will be cooking Cavatelli with Broccolini and Garlic, walking through and demonstrating the process, as well as showing the finished dish.
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Glenn also talks about the need of firefighters and what his life is like being a volunteer firefighter.
Volunteer firefighters save their communities millions of dollars every year.
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Cavatelli with Broccolini and Garlic
1 lb sclafani dried cavatelli
2/3 cup olive oil
5 cloves garlic
1 pkg broccolini fresh 8 to 12 oz
Start pasta in rolling boil with lightly salted water.
Start oil on medium heat add garlic to brown and soften 2 to 3 minutes add broccolini after chopping to 1.5 inch pieces cook about 3 minutes until tender.
The cavatelli is just about al dente scoop off of water and add to oil garlic broccolini mixture and mix or fold together for 2 to 3 minutes.
Serve with some crusty bread to dip in and absorb some of the oils and a glass of fruity red blend wine.
Interested volunteers should visit EverydayHeroCT.org or call 1-800-Fire-Line.