The recipe for this classic Russian Jewish dish of sauteed onions tossed with pasta and buckwheat groats comes from Philip Lopate, who wrote about it dish in our 150th issue.
Ingredients
- 1 1⁄4 cups kasha
- 1 egg, lightly beaten
- 3 cups chicken stock
- Kosher salt, to taste
- 1 lb. farfalle pasta
- 1 cup rendered chicken fat or canola oil
- 2 large yellow onions, roughly chopped
- 4 cloves garlic, minced
- Freshly ground black pepper, to taste
- Thinly sliced parsley, to garnish
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Instructions
Step 1
Toss kasha and egg in a bowl until well coated. Heat a 12" skillet over medium-high heat. Add kasha; cook until egg is dry and kasha is lightly toasted, about 2 minutes. Add stock and salt; boil. Reduce heat to medium-low; cook, covered, until tender, about 14 minutes. Remove from heat; set aside. Bring a large pot of salted water to a boil. Add pasta; cook until al dente, about 10 minutes. Drain and set aside.
Step 2
Heat fat in a 6-qt. saucepan over medium heat. Add onions; cook until deeply caramelized, about 40 minutes. Add garlic; cook until soft, about 1 minute. Add kasha and pasta; cook, tossing, until heated through and coated in chicken fat, about 3 minutes. Season with salt and pepper and transfer to a serving platter; garnish with parsley.
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