Kasha Varnishkes Recipe (Bow Tie Noodles With Buckwheat)

Ingredients

• 1 cup schmaltz (rendered chicken fat) or vegetable oil
• 2 large onions, coarsely chopped
• 1¼ cups kasha (buckwheat groats)
• 1 large egg, lightly beaten
• 3 cups chicken stock
• Kosher salt and freshly ground black pepper
• 1 lb. bow tie egg noodles or farfalle
• 4 garlic cloves, finely chopped
• Coarsely chopped parsley leaves, for garnish

Instructions

• To a large pot over medium heat, add the schmaltz. When it’s hot and shimmering, add the onions and cook, stirring occasionally, until softened and deep golden brown, about 40 minutes.
• Meanwhile, to a medium bowl, add the kasha and egg and toss until well coated. To a large skillet over medium-high heat, add the kasha mixture and cook until the egg is dry and the kasha is lightly toasted, about 2 minutes. Add the stock, season to taste with salt, and bring to a boil. Turn the heat to medium-low, cover, and simmer until tender, about 14 minutes. Remove from the heat and set aside.
• Bring a large pot of generously salted water to a boil. Add the noodles and cook according to package instructions until al dente. Drain and set aside.
• When the onions are caramelized, add the garlic to the skillet and cook until softened, about 1 minute. Add the kasha and noodles and cook, tossing, until heated through and coated in schmaltz, about 3 minutes. Season to taste with salt and black pepper. Transfer to a platter and garnish with parsley.