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Chef Isaac Bernstein, one of the most influential chefs in the world of kosher, is currently spending his time as a food consultant and private chef. His version of kasha varnishkes will become your new favorite way to eat bowtie noodles.
1 cup whole buckwheat groats
2 cups water
2 tablespoons duck or chicken fat
1 teaspoon Manischewitz Kosher Salt
pinch of black pepper
1 package Manischewitz Large Bowtie noodles
8 ounces assorted wild mushrooms (shiitake and baby bella work too)
2 cups chopped kale
1/2 cup chopped chives
2 tablespoons duck fat
1 cup Mr. Dipz Peeled Garlic or other garlic cloves
Place one cup garlic in a nine-inch baking dish and cover with olive oil. Roast in a 300-degree-Fahrenheit oven for 30 minutes, until just golden and fork-tender.
Toast buckwheat in duck fat; add the rest of the ingredients, cover and simmer until soft, about 20 minutes. Set aside.
Boil the pasta in salted water for 10 minutes. Drain pasta and reserve some of the water.
Heat duck fat in sauté pan till hot. Add mushrooms and cook till al dente. Add 1/4 cup roasted garlic, pasta, reserved pasta water, and prepared buckwheat. Toss to coat and add chives and kale. Check and adjust seasoning before eating.
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