Source: Michael Siegel, Shorty Goldstein’s
This recipe was demonstrated for CUESA’s Market to Table program on May 2, 2015.
Makes 2 entrée or 4 side dish portions
½ cup kasha (buckwheat groats)
Schmaltz (chicken fat, or substitute olive oil) for sautéing
1 cup water
6 ounces farfalle pasta (see recipe below)
½ cup julienned spring onions
½ cup wild mushrooms, sliced
½ cup shucked English peas
⅔ cup veal demi-glace (see recipe below)
In a small bowl, mix the kasha and raw egg with a fork. Heat 1 tablespoon schmaltz in a small saucepan, and toast the kasha over medium high heat. Stir frequently to prevent the kasha from burning. Add the water and 1 tablespoon of salt and bring it to a boil. Cover and remove from the heat. Let the kasha steam for 10 minutes. If, after that time, the kasha has not finished blooming and/or there is excess water, return to the stove and bring to a simmer. Re-cover and set aside to finish steaming.
Bring a large pot of water to boil for the pasta. If your pasta is fresh, the farfalle will take approximately 3 minutes. If your pasta is dried, follow the directions for how long to cook it.
While the pasta water is warming, sauté the onions and mushrooms over medium high heat with 1 tablespoon schmaltz in a large sauté pan. Do not overcrowd your pan. Cook until golden brown. Add the peas to the mushrooms and onions and continue cooking until the peas are tender. Add the demi-glace to the mushroom mixture and bring to a simmer. Toss with the pasta and kasha and serve immediately.
Veal Stock or Demi-Glace
Makes about 4 quarts stock or 2 quarts demi-glace
5 pounds veal bones
4 cups diced carrots
4 cups diced celery
4 cups diced onion
2 cups tomato paste
2 cups red wine vinegar
2 sprigs thyme
1 sprig rosemary
1 tablespoon whole black peppercorns
12 cloves garlic, peeled
2 bay leaves
Roast the bones and vegetables in the oven at 400°F in a large roasting pan for 25-30 minutes, or until the bones are golden brown. Transfer the bones and vegetables to a stock pot. Move the roasting pan to the stove and, over medium-high heat, deglaze the roasting pan with the red wine vinegar, scraping the bottom of the pan with a wooden spoon. Add the contents of the roasting pan and the remaining ingredients to the stock pot and add enough water to cover the solids. Slowly bring to a simmer and cook for a minimum of 8 hours. This is best achieved by cooking overnight. Strain the stock through a fine mesh strainer. If you are making demi-glace, return the strained stock to a clean pot and cook over medium high heat until reduced by half. Maintain at a simmer to avoid burning. When the stock or demi-glace is finished, you may want to freeze it in ice cube trays and store in a freezer bag for longer term storage.
Makes 1 pound of pasta dough, 12 ounces farfalle
2¼ cups all-purpose flour plus 2-4 tablespoons for kneading
Semolina flour, for dusting
On a large cutting board or on a clean countertop, make a mound of the flour and form a well in the center. Add the cracked eggs to the well. Using a fork, whisk the eggs and flour together. When the dough has enough body, start to knead by hand. If the dough is sticky, add a little more flour and continue to knead until all of the flour is incorporated and the dough is silky and smooth. Set the dough aside to rest for 30 minutes. Use a pasta roller to form sheets, rolling to a medium thickness. Dust with semolina so the pasta will not stick to your work surface. Use a pizza cutter or knife to cut 1½- by ¾-inch rectangles. Using your thumb and index finger, pinch the center of the rectangle, starting from the edges and working towards the center. Crimp the center together with your fingers, making sure the outer portion of the farfalle stays flat. Repeat the process, placing the finished pasta on a sheet pan sprinkled with semolina. Do not overcrowd the pasta, or the pieces will stick together. The pasta can be cooked fresh or air dried for future use.