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.
- 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
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.
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.