- joan Mar 23, 2002 07:26 AM
does anyone have a tasty, family recipe for kasha varnishkas? i've always hated kasha (pure buckwheat), but recently discovered when mixed with pasta and lots of sauteed onion that it's delicious. it's probably that simple, but none of my (3) jewish cookbooks include a recipe and i'd like to see one. thanks
It is simple, but not quite that simple. Mix a cup of kasha with a beaten egg. Stir-fry in a hot, dry skillet until the egg is dry. Add 2 cups of water, bring to a boil, cover, and cook over low heat until the kasha has absorbed the water. Meanwhile, cook the pasta (a 12-oz box of bow-tie noodles, aka farfalle, is traditional, but any short pasta will do) in boiling water. In another skillet, fry the onions over medium-low heat until they're just beginning to brown. The fat can be schmaltz, butter, or oil, depending on your preference (and kashrut restrictions, if any). Drain the pasta and mix it and the onions into the kasha. Salt and pepper to taste. Stir in a little more fat if the mixture seems dry.