Kasha varnishkes (bow-tie pasta with kasha) is traditional comfort food for Ashkenazi Jewish immigrants.
- 1 pound of bow-tie pasta (varnishkes)
- 1 cup kasha
- 1 large onion diced
- 12 oz. fresh mushrooms sliced (optional)
- 1 large egg
- 2 cups chicken stock
- 4 Tbsp. of schmaltz (chicken fat) or butter
- 2 Tbsp. of chopped flat parsley
- Salt and pepper
- Saute the onions in 2 Tbsp. of the fat until golden and set aside.
- Pan roast the mushrooms with the remaining 2 Tbsp. of fat a little at a time so they become caramelized and brown and set aside with the onion. Overcrowded mushrooms will steam not roast.
- Beat the egg and then mix in the kasha until all grains are coated (some clumping is inevitable)
- Heat the chicken stock to a simmer in a small sauce pan
- Heat a large pot of water to boil for the pasta
- Put the kasha in the same saute pan, set over a high heat. Flatten, stir, and break up the egg-coated kasha with a fork or wooden spoon for 2 to 4 minutes or until the egg has dried on the kasha and the kernels brown and mostly separate.
- Add the onions and mushrooms to the kasha and turn the heat to low
- Immediately pour the hot stock over the kasha egg mixture, turn down from heat, and cover at a low simmer for about 10 minutes until the kasha absorbs the stock and becomes tender.
- Meanwhile cook the pasta al dente in the large pot.
- Drain the pasta and combine with the kasha and vegetables
- Add more fat if desired and adjust seasoning
- Sprinkle parsley and serve