Ingredients
- 1 onion
- 1 egg
- 150 g duck fat or goose fat
- 500 g pasta (farfalle type)
- 175 g buckwheat seeds (kasha)
- 50 cl of chicken broth
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neutral oil
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salt and freshly ground black pepper
Preparation
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Peel then finely cut the onion with a mandolin. Beat the egg in a bowl.
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Melt the fat in a pan. Add the onion and fry, stirring, until golden. Reserve everything (onion and fat).
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Bring a pan of water to the boil, add the pasta and cook for a little longer than the time indicated on the packet; the pasta should not be al dente. Drain them. Season them with salt and pepper.
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Mix the beaten egg and kasha. Pour a very light drizzle of neutral oil into a high-sided non-stick frying pan and cook the egg-coated kasha over medium heat, stirring, for 5 to 7 minutes.
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Add the chicken broth to the pan. Simmer for about 15 minutes over medium heat and almost covered, until the kasha seeds are tender. Drain at the end of cooking.
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Mix the kasha preparation, pasta, onion and animal fat in a salad bowl. Taste and season if necessary.
