Kasha varnishkes, USA

 

Kasha varnishkes

Ingredients

• 2 tablespoons butter or chicken fat (schmaltz)
• 2 large onions, sliced into rounds
• 1 large egg, slightly beaten
• 1 cup kasha (buckwheat groats), uncooked
• 2 cups chicken or vegetable stock
• ½ teaspoon kosher salt, plus more to taste
• ¼ teaspoon ground black pepper
• 12 ounces bowtie pasta (farfalle)
• 2 tablespoons fresh parsley, chopped (optional)

Instructions

1. Caramelize the Onions:
   • In a large skillet, melt the butter or chicken fat over medium-high heat.
   • Add the sliced onions and cook, stirring often, until they are golden brown (about 15-20 minutes). Once done, transfer them to a plate and set aside.
2. Prepare the Kasha:
   • In a bowl, combine the beaten egg and kasha, mixing thoroughly to coat the grains.
   • Return the skillet to medium-high heat and add the egg-coated kasha. Cook while stirring constantly for about 2-4 minutes until the kasha is toasted and grains are separated.
3. Cook the Kasha:
   • Add the stock, salt, and pepper to the skillet with kasha. Stir well and bring to a boil.
   • Return the caramelized onions to the pan, cover, and reduce heat to low. Simmer for about 10 minutes until the kasha is tender.
4. Cook the Pasta:
   • While the kasha is cooking, bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to package instructions until al dente. Drain and set aside.
5. Combine and Serve:
   • Once the kasha is cooked, combine it with the drained pasta in a large bowl. Toss well to mix.
   • Adjust seasoning with additional salt and pepper if needed. Garnish with fresh parsley before serving.