Entree: Poland – Polish Jewish Cuisine – Kasha Varnishkes (Roasted buckwheat groats tossed with bow-tie pasta and caramelized onions)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Additional 15 min

Total 50 min

Ingredients

- 1 1/2 cups (255 g) roasted buckwheat groats (kasha)
- 8 oz (225 g) bow-tie pasta (farfalle)
- 3 tbsp (45 ml) schmaltz or vegetable oil
- 3 tbsp (42 g) unsalted butter
- 2 medium onions, thinly sliced, approx. 10 oz (280 g)
- 8 oz (225 g) cremini or button mushrooms, sliced (optional)
- 3 cups (720 ml) chicken or vegetable stock
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (5 g) kosher salt, plus more to taste
- 1 tbsp (15 ml) apple cider vinegar or lemon juice
- 2 tbsp (30 g) chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a boil and cook the bow-tie pasta until just al dente according to package directions; drain and set aside, reserving 1/2 cup (120 ml) of the pasta cooking water.
2. Meanwhile, dry-toast the kasha in a large, dry skillet over medium heat, stirring, until fragrant and slightly darkened, about 3–4 minutes; transfer to a bowl.
3. In the same skillet, melt schmaltz or oil with 2 tbsp (28 g) butter over medium heat. Add the sliced onions and a pinch of salt and cook, stirring occasionally, until deeply caramelized, 12–18 minutes. If using mushrooms, add them halfway through and cook until browned.
4. Add the toasted kasha back to the skillet with the onions and stir to coat in fat. Pour in the stock, bring to a simmer, cover, and cook gently until the kasha is tender and liquid is absorbed, about 12–15 minutes. If needed, add up to 1/4 cup (60 ml) more stock or the reserved pasta water to adjust texture.
5. Remove from heat and stir in the remaining 1 tbsp (14 g) butter, apple cider vinegar or lemon juice, black pepper, and additional salt to taste.
6. Fold the cooked bow-tie pasta into the kasha mixture until evenly combined. Sprinkle with chopped parsley and serve warm.