Kasha Varnishkes is a traditional Jewish dish made with toasted buckwheat and egg tagliolini. Originating in Eastern Europe, it is appreciated for its rustic, nourishing flavor.
Beat the egg with the toasted flakes and a pinch of salt
Pour the mixture into a pan and cook it, stirring often, for a few minutes
Bring the broth to a boil and slowly add the egg and flakes mixture; add 30 g of margarine, cover, reduce the heat and simmer for 20 minutes
Sauté the chopped onion in the remaining margarine until softened
Cook the tagliolini in salted water
In a large bowl combine the broth, onion and pasta and serve
Pan
Saucepan
Knife
Store refrigerated in an airtight container for up to 3 days
This dish is typical of Jewish cuisine
| Energy (kcal) | 235.53 |
| Carbohydrates (g) | 31.41 |
| of which Sugars (g) | 2.76 |
| Fat (g) | 8.99 |
| of which Saturates (g) | 3.56 |
| Protein (g) | 6.81 |
| Fiber (g) | 4.07 |
| Sale (g) | 0.17 |
