Annabelle Schachmes' recipe for kasha varnishkes
Quick and easy – the perfect pasta recipe to whip up in no time to make the rest of the week more bearable. After writing food columns for Vanity Fair and Vogue and advising chefs, Annabelle Schachmes is publishing her new book, Jewish Cuisine in New York (Hachette Cuisine), on October 11th.
Ingredients
- 1 egg
- 150g of duck fat, goose fat or schmaltz
- 500g of farfalle pasta
- 175 g of porridge
- 1 onion
- 50 cl of chicken stock
- Neutral oil
- Freshly ground black pepper
- Cell
Method
- Peel and finely slice the onion using a mandoline. Beat the egg in a bowl. Heat the animal fat in a pan until completely melted. Sauté the onion in the fat, stirring regularly. Once golden brown, remove it from the heat and set it aside along with the fat. Cook the pasta for 12 to 14 minutes (it should not be al dente). Once drained, season with salt and pepper. Meanwhile, mix the beaten egg and the kasha until smooth. Pour a light drizzle of neutral oil into a high-sided, non-stick pan. Cook the kasha for 5 to 7 minutes over medium heat, stirring regularly. When the kasha smells nutty, add the chicken broth and simmer for about 15 minutes over medium heat, almost covered (just slightly loosen the lid to leave a small opening), until the kasha grains are tender. Drain the kasha at the end of cooking if there is any remaining broth. In a bowl, mix the kasha, pasta, onions, and animal fat. Adjust the seasoning if necessary.
- This dish can be served hot or at room temperature, alone or with a soft-boiled egg.
