Author: Epicurus.com Kitchens
Recipe type: Pasta
- 1 Cup medium buckwheat groats
- 1 egg
- 2 Cups boiling chicken stock or
- 1 Knorr bouillon cubes dissolved in 2 Cups boiling water
- 1 Quart water
- 1 Cup uncooked varnishkes, bowtie
- 1 noodles
- 3 Tablespoons corn oil
- 1 large onion, coarsely chopped
- 1 1/2 teaspoons salt, less if bouillon used
- In a small bowl mix groats with egg until each groat is well coated with egg. Place in a medium-sized saucepan over moderately high heat, and stir constantly with a wooden spoon until groats separate and the egg begins to dry.
- Remove from heat and pour boiling chicken stock or water over kasha. Add salt and stir. Cover tightly and cook over low heat at a bare simmer for 10 to 15 minutes, or until all the liquid is absorbed. Remove from heat and reserve.
- Bring the quart of water to a boil and cook the pasta about 15 minutes, until tender. Drain and reserve.
- Heat the oil in a skillet and saute the onions until golden brown. Mix the onions, kasha and cooked bowties together in a large bowl and serve. Serve with pot roast or just with leftover pot roast gravy.
ADVICE: From MAMA, for a more delicious and authentic version subsitute 1/4 cup of schmaltz for the corn oil.