Kasha and Bow Knots (Varnishkas)
From Sue: Kasha is roasted buckwheat. Particularly after he became a vegetarian, Sidney could make a whole meal of Varnishkas, though traditionally kasha and bow knots are a side dish to either meat or dairy. There is something visually appealing about the bow tie shaped pasta jostling with the nutty grains of kasha. I suppose other shapes of pasta would work in the recipe, but Sidney would never have agreed with me about that!
1 cup whole grain kasha (roasted buckwheat)
1 egg, stirred with a fork
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup schmaltz (chicken fat), or butter
1 onion, chopped
2 cups boiling water or chicken or vegetable broth
Sauté the onion in the fat until light brown, using a heavy frying pan or pot. Mix the egg, salt and pepper together. Stir the kasha into the egg mixture. Then turn the egg/kasha mixture into the frying pan with the onion and fat and sauté for 2 or 3 minutes over low heat, stirring constantly until each grain of kasha is separate and dry. Then add the boiling water or broth; cover tightly, and cook over low heat 15 to 20 minutes, until all the liquid has been absorbed. Remove from heat and fluff with a fork. (The kasha can be cooked before hand and re-heated in the microwave.)
The Bow Knots
1/2 pound bow knot pasta
Boiling, salted water
Cook the pasta until tender, according to package directions.
Combine the kasha and bow knots; stir.