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Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator of my boutique catering firm in Seattle, Leah's Catering, for the past 14 years.
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Kasha Varnishkes with Piccolini (mini Farfalle)

Aviva and I love kasha varnishkes. I'd never seen it before until I converted and always found it an unusual blend; kasha and pasta. This past summer I saw Barilla's Picocolini for the first time. The little mini bowtie pasta, mini farfalle, made my head bobble. I immediately thought kasha varnishkes. The size of these mini bowties is perfect with the texture of the kasha. Makes so much more sense in terms of scale than the larger ones.

Kasha is buckwheat groats. Buckwheat groats are the hulled seeds of the buckwheat plant. It is a plant from Asia that is commonly thought to drive evil from homes. There you have it; 3 Google searches and I bet that I've hit on something. It is also a hearty plant that thrives in poor soil, like in Eastern Europe. All of a sudden I see schetl dwellers thrashing Asian buckwheat plants while simultaneously running evil from their homes. Not sure who brought the pasta!

Anyway, before the everyone adopts the grass is greener attitude towards farro and quinoa, don't forget about kasha! 



Kosher Status: Parve
Number of servings: 4 - 6
Main Ingredient(s): Kasha
Preparation Time: 00:10
Cooking Time: 00:20
Skill Level: 1 - Easy (1 Easy - 5 Hard)
Estimated POINT value:


Ingredients:


  • 2 tablespoons of oil
  • 1 cup of diced onion (about 1 medium)
  • 1 cup of sliced mushrooms (optional)
  • 1 cup kasha, course granulation
  • 1 egg, beaten
  • 2 cups boiling water or stock
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cup uncooked mini bowtie pasta, boiled until al dente
  • 2 tablespoons margarine



Steps:

Put the water or stock on to boil in a small saucepan.

Put a small pot of water on to boil and cook the pasta until al dente.

Using a saucepan or a saute pan with a lid, heat the oil. Saute the onion until tender. If using the mushrooms, add during the last minute and wilt.

Add the kasha and stir.

Add the beaten egg and saute for 2 minutes. The grains will separate.

Pour the boiling water or stock onto the kasha. Stir and add the seasonings. Simmer until the kasha is dry and fluffy.

Drain the pasta.

Combine with the kasha and add the margarine. Gently mix to combine.



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Comments:

Dana: Wonderful recipe. Made one substitution: schmaltz for margarine. Not so healthy, but really delicious.


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