And I carry on the series of recipes from "Le Vrai Goût de New York" (Real taste of NY). Tonight I tried a new one : Farfalles with cereals from Yum Kippour "Kasha Varnishkes".
For 4 people :
250 grs of wheaten bread buckwheat (gruau de sarrazin) , 1 egg, 2 onions, salt & pepper, 400 grs of pastas farfalles, 4 table spoon of corn oil, 25 cl of chicken stock.
Mixed the whisked egg and the buckwheat. Cook this mixture in a large frying pan for about 10 minutes. Then transfer this mixture in a salad bowl and pour over it the boiling chicken stock. Add salt and pepper and forget about it for the next 15 minutes.
Peel the onions and cut them in thin bits. Brown them in hot oil. Cook the pastas "al dente". Strain the kasha and cook it for a few minutes with the onions. Add some more salt and pepper if need be. Finally add the pastas. Mix everything thoroughly.
To be served warm as a starter or a side dish.
For 4 people :
250 grs of wheaten bread buckwheat (gruau de sarrazin) , 1 egg, 2 onions, salt & pepper, 400 grs of pastas farfalles, 4 table spoon of corn oil, 25 cl of chicken stock.
Mixed the whisked egg and the buckwheat. Cook this mixture in a large frying pan for about 10 minutes. Then transfer this mixture in a salad bowl and pour over it the boiling chicken stock. Add salt and pepper and forget about it for the next 15 minutes.
Peel the onions and cut them in thin bits. Brown them in hot oil. Cook the pastas "al dente". Strain the kasha and cook it for a few minutes with the onions. Add some more salt and pepper if need be. Finally add the pastas. Mix everything thoroughly.
To be served warm as a starter or a side dish.
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1 comment:
For great Jewish deli food, I highly recommend the @nd Avenue Deli. I think it's the best in NYC.
www.2ndavedeli.com/
162 East 33rd (between 3rd Ave and Lexington in Manhattan)
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