Kasha Fusillichkas

Okay, it’s supposed to be made with bow-tie pasta (and then it’s called Kasha Varnichkas), but I’m not so traditional. This makes a lot, so you might want to cut it in half. Just use the white of the egg if you do.

Bring a large pot of water to boil.

Mix together 1 beaten egg and a cup of medium granulation kasha. Saute in oil or butter in a hot skillet — be sure you have a lid for it. Cook to dry out egg, breaking up kasha so it’s in separate granules. Sprinkle with salt. Pour in 2 cups of hot water or stock; it will spatter. Cover and reduce heat to low. Cook for about 15 minutes.

Meanwhile, cook fusilli (1 pound). Drain pasta when done and mix with cooked kasha and gravy from Gedempte Chicken, or something else that’s tasty. Serve hot.

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