second avenue deli kasha varnishkes
This traditional Ashkenazi recipe was originally made with dumplings. Over time, the dumplings were replaced with farfalle pasta, which still maintains a homey, satisfying dish.
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yield
4 - 8
prep time
15 Min
cook time
40 Min
method
Stove Top
Ingredients For second avenue deli kasha varnishkes
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1/4 coil or schmaltz
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4 conion chopped
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1 cbuckwheat groats toasted
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1egg
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2 Tbspgarlic minced (about 4 cloves)
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3 cchicken broth
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1 lbfarfalle pasta
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water as needed
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1/4 cparsley chopped
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2 Tbspbutter
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1/2 tspsalt plus additional as needed
How To Make second avenue deli kasha varnishkes
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1Heat oil or schmaltz in a large, deep sauté pan over medium heat. Add onions and cook until golden, about 15 – 20 minutes.
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2Remove onions with a slotted spoon and reserve. While the onions are cooking, bring a large pot of salted water to a boil for the farfalle.
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3Beat the egg in a small bowl then add toasted buckwheat groats and mix well to coat.
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4Add egg/buckwheat mixture and garlic to the hot sauté pan, increase heat to high, and sauté until the individual buckwheat groats have separated and browned, about 2 – 4 minutes.
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5Add the chicken stock and reserved onions to the pan and bring to a boil. Reduce heat to a simmer, cover tightly, and cook until the liquid has absorbed, about 10 – 15 minutes.
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6While the buckwheat cooks, add the farfalle to the pot of boiling water and cook until soft.
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7Remove the buckwheat from the heat. Drain the pasta very well and toss with the buckwheat, parsley, butter and salt.
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8Notes: To toast buckwheat, place in a clean sauté pan over medium-high heat. Cook, stirring frequently, until the grains begin to pop and sizzle. When the grains begin to pop, stir continuously until well toasted, about 10 minutes. Immediately remove from heat and transfer to a cool bowl.
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