Wednesday, May 28, 2014

Kasha Varnishkes (Farfalle Pasta with Buckwheat)

Kasha Varnishkes (Faralle Pasta with Buckwheat)

Those of you who didn't grow up in a Jewish household with this delectable treat are probably wondering what on earth we're about to varnish.  Varnishkes is so funny sounding but is actually the Yiddish word for noodles.  Kasha, of course, is the English word for kasha or, if you like, roasted buckwheat kernels.  So, yes, we're varnishing the buckwheat and it's delicious!

Kasha Varnishkes (Faralle Pasta with Buckwheat)
I actually don't recall my mother ever making this dish when I was growing up but I still saw plenty of it.  One of her dearest friends made it often and, knowing how much I liked it, always made extra and brought it over.  Bow tie pasta (farfalle) is traditional in this dish and hers were buttery and soft.  Plenty of butter is the key to bringing out the great flavor because nobody wants dry varnishkes.

Kasha Varnishkes (Faralle Pasta with Buckwheat)
I was feeling nostalgic a couple of weeks ago and it put me in the mood for this dish so my friends at Bob's Red Mill were kind enough to send me a bag of their organic kasha.  It can be prepared as a pilaf with vegetables or even a creamy breakfast porridge.  But I really just like my kasha with varnishkes.  Enjoy!














Ingredients
1 Cup kasha
1 Egg
2 Cups water
1 Tablespoon unsalted butter
1/2 Teaspoon salt, or to taste
1 Tablespoon chopped chives

1 Tablespoon unsalted butter
1 Onion, peeled and diced

1 lb. Bow tie pasta
1 Tablespoon unsalted butter

Kasha Varnishkes (Faralle Pasta with Buckwheat)
Coat the kasha with the beaten egg and place it in a heavy skillet.  Stir fry for a couple of minutes.  Add the water, butter and salt, bring to a boil, cover and reduce the heat to low.  Cook for about 10 minutes until the water is absorbed.

While the kasha is cooking, add the butter and onion to a pan and saute until the onions are soft and translucent.

Cook the pasta according to package directions.  Stir in the butter, sauteed onions, kasha and chives.  Makes approximately 8 side servings or 4 entree servings.



Note:  Although I was supplied with the kasha, I was not compensated for writing this or under any obligations.  I frequently use Bob's Red Mill ingredients in my regular cooking and you can order the products on their web site

5 comments:

  1. Huh! I have never heard of this, but it looks amazing! I have to go out and try to find this now!

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  2. I've eaten this many times, but never actually made it myself. I totally need to make it. With butter, of course.

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  3. This is new to me, but it sounds like a fabulous combination!

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  4. Woow! Love this picture and thank you for this recipe.

    Yummy Desserts

    ReplyDelete

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