What's Cooking: Uncle Giuseppe's Marketplace's rigatoni broccoli garlic confit
lb Uncle Giuseppe’s Fresh Rigatoni
lb Broccoli Crowns
oz Pecorino Romano grated
tsp Kosher Salt
tsp Black Pepper
the Garlic Confit:
cups Uncle Giuseppe’s Extra-Virgin Olive Oil
cloves garlic (peeled)
sprig of Thyme
For the Confit:
oven to 250F.
garlic, herbs and oil into an 8x8 baking pan.
Cover with aluminum and bake for 1 hour.
1 hour remove from oven, garlic should be soft.
broccoli crowns into small florets.
pasta in heavily salted water and place in large mixing bowl, do not cool
broccoli florets into boiling water for 2-3 minutes. Remove from water and combine with warm
4. Add garlic
confit into bowl with pasta and broccoli.
5. Add pecorino, salt
& pepper then mix.
6. Plate pasta and
garnish with grated Pecorino Romano.