Kasha Varnishkes

Mix the lightly beaten egg with the kasha until well mixed. Meanwhile preheat a large pot on the heat until very hot. It has to be very hot!

Throw in your kasha and toast, stirring to mix all the groats and make sure the kasha is nice and tasty.

While all this is going on, put some water in a pot and bring to the boil. Remove a little bit of it, about 1 cup, and mix your stock cube in it. Make sure the stock mix is a little on the salty side.

Put your pasta in the remaining boiling water and cook according to package instructions.

When the kasha is toasty throughout and dry with no wet egg, then throw in the stock cube mix. It’s going to sizzle, so be careful. Quickly cover, lower the heat to medium low, and cook for 20 minutes or till the groats are tender.

Meanwhile, in the oil, fry up the onion till nice and brown and caramelized. Feel free to add as much onion as you like but don’t skimp on the onion—it adds to the deliciousness.

Mix up the fried onion with the cooked kasha, then mix in your bowtie pasta. Loosen with some of the pasta water if it’s on the dry side. Season to taste with salt and pepper.

Serve hot.