Jewish Kasha Varnishkes Bowtie Pasta With Buckwheat Groats Recipes

VARNISHKES RECIPE (BUCKWHEAT GROATS WITH BOW TIE PASTA)

Steps:

• Cook pasta according to package directions. I like mine to be really al dente for this dish. Drain and rinse with cold water.
• While pasta is cooking, also cook the buckwheat according to the package directions. If you would like add extra flavor to the dish, cook the buckwheat in veggie broth. Drain and rinse with cold water, and transfer back to the pot.
• In a large skillet over medium-high heat, stir fry the chopped onion for 3-5 minutes in 2 tablespoons of olive oil, or until it softens and starts turning golden brown.
• Add the cooked buckwheat, and stir fry on high for 3-5 minutes, until the buckwheat starts to brown. Season with salt and pepper to taste. Feel free to add some red pepper flakes if you like things spicy.
• Add the buckwheat/onion mixture to the pasta. Stir in chopped parsley, and remaining 2 tablespoons of olive oil. Mix well. If it looks dry, add another glug of olive oil. Taste it and add more salt/pepper if desired. Serve warm. Add some freshly grated parmesan if you like.

KASHA VARNISHKES - JEWISH BUCKWHEAT GROATS WITH NOODLES

Steps:

• Beat the egg in a small bowl. Add kasha and stir until every grain is well coated with egg. Place in a medium saucepan over medium heat and stir constantly with a wooden spoon until the egg begins to dry and the groats separate. Some of the groats may stick together and/or brown slightly.
• Pour boiling chicken stock over the kasha. Mix in salt and pepper and stir thoroughly. Cover and cook over low heat for 10 to 15 minutes or until the kasha has absorbed all liquid. Remove from heat.
• In a separate pot, bring water to a boil and cook the pasta until done. Drain and set aside.
• In a skillet, heat the oil (or schmaltz) on a medium flame. Saute the chopped onions until thoroughly browned. Add the onions and noodles to the pot of kasha, and adjust salt and pepper to taste.

JEWISH KASHA VARNISHKES (BOWTIE PASTA WITH BUCKWHEAT GROATS)

Steps:

• Gather the ingredients.
• Melt schmaltz in a large skillet and add onions. Sauté over medium-low, stirring frequently until onions are turning brown. Using a slotted spoon, remove onions to a bowl and set aside.
• Cook bowtie pasta in 2 cups chicken stock or salted water until al dente or done to your liking. Drain, reserving liquid, and set aside.
• While the pasta is cooking, mix uncooked kasha with beaten egg, coating well. Warm a medium skillet that has a lid and turn kasha into the pan, patting down flat. Cook, stirring often, until kasha has separated into individual grains.
• Deglaze the pan you cooked onion in with the reserved hot chicken stock or pasta cooking water by pouring it into the pan with the kasha. Stir, bring to a boil, stir again, reduce heat to simmer, cover, and cook until tender, 20 to 40 minutes. Toward the end of cooking, set cover slightly askew to allow any liquid to fully evaporate.
• In a large saucepan, combine onions, pasta, and kasha, mixing well. Season to taste. Reheat and serve hot as a side dish or main course.