Kasha is an Ashkenazi Jewish food that is also prevalent in Russian cuisine. The toasted, nutty kasha, also called buckwheat groats, paired with sweet and savory shmaltz caramelized onions and pasta make a filling and delicious meal.
1/2 lb bowtie pasta
1/2 c. kasha
1/2 c. shmaltz
2 large onions
Salt and pepper to taste
Heat the shmaltz and onions over medium heat. Cook until the onions are translucent, reduce the heat slightly and cook for about 30 minutes more, stirring infrequently, until the onions are caramelized.
In a small pot combine the kasha, egg, and a pinch of salt. Cook, stirring, until the pasta is toasted and the egg is mostly set. Add 3/4 cups of water. bring to a boil, reduce the heat, and cover. Simmer gently until the kasha is tender and liquid is absorbed. Fluff with a fork and set aside.
Cook the pasta in light salted water according to package directions. Drain.
Toss the pasta and kasha in the skillet with the caramelized onions and toss to coat. Taste for seasoning and add salt and pepper as needed.