Ingredients

• 1/4 cup Oil or Schmaltz
• 4 cups Onion chopped (about 2 medium)
• 1 Egg
• 1 cup Buckwheat Groats toasted*
• 2 Tbsp Garlic minced (about 4 cloves)
• 3 cups Chicken Broth
• 16 oz Farfalle Pasta
• Water as needed
• 1/4 cup Parsley chopped
• 2 Tbsp Butter (optional)
• 1/2 tsp Salt plus additional as needed
• 1/2 tsp Ground Black Pepper

Instructions

1. Heat oil or schmaltz in a large, deep sauté pan over medium heat. Add onions and cook until golden, about 15-20 minutes. Remove onions with a slotted spoon and reserve. While the onions are cooking, bring a large pot of salted water to a boil for the farfalle.
2. Beat the egg in a small bowl then add toasted groats and mix well to coat.
3. Add egg/kasha mixture and garlic to the hot sauté pan, increase heat to high, and sauté until the individual groats have separated and browned, about 2-4 minutes.
4. Add the chicken stock and reserved onions to the pan and bring to a boil. Reduce heat to a simmer, cover tightly and cook until the liquid has absorbed, about 10-15 minutes.
5. While the kasha cooks, add the farfalle to the pot of boiling water and cook until soft.
6. Remove the kasha from the heat. Drain the pasta very well and toss with the kasha, parsley, butter, salt and pepper.