Rumor has it that this is the kind of kasha varnishkes that made the late Joan Rivers plotz. [Editor’s Note: We usually don’t indulge in gossip, but this information is just too critical to not pass along.]–Renee Schettler Rossi
LC Gribenes Garnish Note
The only way we can possibly think to improve this simple and classic kasha varnishkes recipe–that is, if you relied on schmaltz to coax the onions into caramelized submission—is to indulge in an untraditional garnish of crisp roast chicken skin, also known as gribenes. Happy Hanukkah, indeed.
- Quick Glance
- 10 M
- 45 M
- Serves 4 to 8
- 3 large onions, chopped
- 1/2 cup extra-virgin olive oil or schmaltz
- 1 pound bow-tie pasta (farfalle)
- 3 cups (about 540 grams) coarse grain kasha
- Sea salt
- Freshly ground black pepper
- 1. Heat the oil or schmaltz in a large skillet over medium-high heat. Add the onions and sauté until soft and golden brown and properly caramelized, at least 30 minutes, stirring occasionally and eventually reducing the heat to medium or even medium-low so the onions don’t scorch.
- 2. Meanwhile, cook the pasta in lightly salted water according to package directions.
- 3. After you get the water for the pasta heating, in a separate pot bring 6 cups salted water to a boil. Add the kasha and return to a boil. Cover the pot and reduce the heat to a simmer. Cook for approximately 8 to 10 minutes, until the water is absorbed and the kasha is soft but still holds its shape and retains some texture.
- 4. In a large bowl, gently combine the onions, kasha, and pasta. Season the kasha varnishkes with salt and plenty of pepper to taste.