A delightful twist on a classic dish, combining the nutty flavor of buckwheat with the comforting texture of bow tie pasta.
Crack the egg into a bowl and beat it lightly. Add the buckwheat groats and mix until they are evenly coated.
Coating the buckwheat with egg prevents it from clumping during cooking.
Heat a medium saucepan over medium heat and add the coated buckwheat. Stir constantly until the egg dries and the groats are separated.
Stirring constantly ensures even toasting and prevents burning.
Pour the boiling water over the buckwheat, add salt and pepper, and stir. Cover and cook on low heat for 10-15 minutes until the liquid is absorbed.
Check occasionally to ensure the buckwheat doesn't stick to the pan.
In a large pot, bring water to a boil and cook the bow tie pasta until al dente. Drain and set aside.
Rinse the pasta with cold water to stop the cooking process and prevent sticking.
Heat the chicken fat in a skillet over medium heat. Add the chopped onion and sauté until golden brown.
Caramelizing the onions enhances their sweetness and adds depth to the dish.
Combine the cooked buckwheat, pasta, and onions in a large bowl. Mix well and adjust seasoning with additional salt and pepper if needed.
Mix gently to avoid breaking the pasta.
Serve the dish warm, garnished with fresh herbs if desired. Enjoy your meal!
Adding a sprinkle of fresh parsley or dill can enhance the presentation and flavor.
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