Kasha varnishkes


  • 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
  • neutral oil

  • salt and freshly ground black pepper


  1. Peel then finely cut the onion with a mandolin. Beat the egg in a bowl.

  2. Melt the fat in a pan. Add the onion and fry, stirring, until golden. Reserve everything (onion and fat).

  3. 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.

  4. 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.

  5. 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.

  6. Mix the kasha preparation, pasta, onion and animal fat in a salad bowl. Taste and season if necessary.

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