Asparagus and Caramelized Spring Onion Farfel

[Guest guest]

Asparagus and Caramelized Spring Onion Farfel

 

4 tablespoons olive oil

1 large Spanish onion, diced

2 bunches scallions, white part cut into 1/2-inch pieces, green part into 1-inch

pieces

coarse salt and freshly ground black pepper

1 bunch asparagus (about 1 pound), trimmed, peeled, halved lengthwise, and cut

into 1-inch piece

2 eggs

3 cups farfel (or crushed matzo)

2 cups hot vegetable stock

 

Heat the oil or in a large skillet over medium heat, add onion, lower heat, and

cook approximately 15 minutes, stirring frequently, until caramelized. Add the

white parts of the scallions and cook for 5 minutes. Add the green parts of the

scallions to the mixture, remove from heat, and set aside to cool.

Bring a small pot of water to boil, and add 1 tablespoon coarse salt. When it

returns to a boil, add the asparagus and blanch for 1 minute. Drain and refresh

in ice water. When asparagus is cool, drain and add to onion mixture.

Mix the eggs with the farfel in a large skillet, and cook over medium heat,

stirring often, to lightly toast and dry out the farfel. Stir in the vegetables

and half the stock. Continue to stir until the liquid is absorbed. Add the

remaining stock and cook until just juicy. Season to taste with salt and pepper.

Serve immediately. Serves 8.

 

 

 

 

 

[Guest guest]

What is farfel? I thought at first it was a kind of pasta, but I think that

might be farfalle?

Thanks,

Deann

-

Mari 84

Monday, July 28, 2008 11:38 PM

Asparagus and Caramelized Spring Onion Farfel

 

 

Asparagus and Caramelized Spring Onion Farfel

 

4 tablespoons olive oil

1 large Spanish onion, diced

2 bunches scallions, white part cut into 1/2-inch pieces, green part into

1-inch pieces

coarse salt and freshly ground black pepper

1 bunch asparagus (about 1 pound), trimmed, peeled, halved lengthwise, and cut

into 1-inch piece

2 eggs

3 cups farfel (or crushed matzo)

2 cups hot vegetable stock

 

Heat the oil or in a large skillet over medium heat, add onion, lower heat,

and cook approximately 15 minutes, stirring frequently, until caramelized. Add

the white parts of the scallions and cook for 5 minutes. Add the green parts of

the scallions to the mixture, remove from heat, and set aside to cool.

Bring a small pot of water to boil, and add 1 tablespoon coarse salt. When it

returns to a boil, add the asparagus and blanch for 1 minute. Drain and refresh

in ice water. When asparagus is cool, drain and add to onion mixture.

Mix the eggs with the farfel in a large skillet, and cook over medium heat,

stirring often, to lightly toast and dry out the farfel. Stir in the vegetables

and half the stock. Continue to stir until the liquid is absorbed. Add the

remaining stock and cook until just juicy. Season to taste with salt and pepper.

Serve immediately. Serves 8.

 

[Guest guest]

As far as I know it is the same thing and I always call bow tie pasta

 farfelle.  Am I wrong anyone?

Donna

 

--- On Wed, 7/30/08, Deann <deannmt wrote:

 

Deann <deannmt

Re: Asparagus and Caramelized Spring Onion Farfel

 

Wednesday, July 30, 2008, 5:40 PM

 

 

 

 

 

 

What is farfel? I thought at first it was a kind of pasta, but I think that

might be farfalle?

Thanks,

Deann

-

Mari 84

 

Monday, July 28, 2008 11:38 PM

[vegetarian_ group] Asparagus and Caramelized Spring Onion Farfel

 

Asparagus and Caramelized Spring Onion Farfel

 

4 tablespoons olive oil

1 large Spanish onion, diced

2 bunches scallions, white part cut into 1/2-inch pieces, green part into 1-inch

pieces

coarse salt and freshly ground black pepper

1 bunch asparagus (about 1 pound), trimmed, peeled, halved lengthwise, and cut

into 1-inch piece

2 eggs

3 cups farfel (or crushed matzo)

2 cups hot vegetable stock

 

Heat the oil or in a large skillet over medium heat, add onion, lower heat, and

cook approximately 15 minutes, stirring frequently, until caramelized. Add the

white parts of the scallions and cook for 5 minutes. Add the green parts of the

scallions to the mixture, remove from heat, and set aside to cool.

Bring a small pot of water to boil, and add 1 tablespoon coarse salt. When it

returns to a boil, add the asparagus and blanch for 1 minute. Drain and refresh

in ice water. When asparagus is cool, drain and add to onion mixture.

Mix the eggs with the farfel in a large skillet, and cook over medium heat,

stirring often, to lightly toast and dry out the farfel. Stir in the vegetables

and half the stock. Continue to stir until the liquid is absorbed. Add the

remaining stock and cook until just juicy. Season to taste with salt and pepper.

Serve immediately. Serves 8.

 

 

[Guest guest]

Farfel = crushed matzah (unleavened bread crackers used during the

Jewish passover)

 

 

, Donnalilacflower

<thelilacflower wrote:

>

> As far as I know it is the same thing and I always call bow tie

pasta farfelle. Am I wrong anyone?

> Donna

>

> --- On Wed, 7/30/08, Deann <deannmt wrote:

>

> Deann <deannmt

> Re: Asparagus and Caramelized Spring

Onion Farfel

>

> Wednesday, July 30, 2008, 5:40 PM

What is farfel? I thought at first it was a kind of pasta, but I

think that might be farfalle?

> Thanks,

> Deann

> -

> Mari 84

>

> Monday, July 28, 2008 11:38 PM

> [vegetarian_ group] Asparagus and Caramelized Spring Onion

Farfel

>

> Asparagus and Caramelized Spring Onion Farfel

>

> 4 tablespoons olive oil

> 1 large Spanish onion, diced

> 2 bunches scallions, white part cut into 1/2-inch pieces, green part

into 1-inch pieces

> coarse salt and freshly ground black pepper

> 1 bunch asparagus (about 1 pound), trimmed, peeled, halved

lengthwise, and cut into 1-inch piece

> 2 eggs

> 3 cups farfel (or crushed matzo)

> 2 cups hot vegetable stock

>

> Heat the oil or in a large skillet over medium heat, add onion,

lower heat, and cook approximately 15 minutes, stirring frequently,

until caramelized. Add the white parts of the scallions and cook for 5

minutes. Add the green parts of the scallions to the mixture, remove

from heat, and set aside to cool.

> Bring a small pot of water to boil, and add 1 tablespoon coarse

salt. When it returns to a boil, add the asparagus and blanch for 1

minute. Drain and refresh in ice water. When asparagus is cool, drain

and add to onion mixture.

> Mix the eggs with the farfel in a large skillet, and cook over

medium heat, stirring often, to lightly toast and dry out the farfel.

Stir in the vegetables and half the stock. Continue to stir until the

liquid is absorbed. Add the remaining stock and cook until just juicy.

Season to taste with salt and pepper. Serve immediately. Serves 8.

>

>

[Guest guest]

http://en.wikipedia.org/wiki/Farfel small pellet-shaped noodles, made of flour

mixed with egg.

Farfel is most prevalent in Jewish cuisine. It consists of an egg noodle dough

which may be cut or grated for use in soups, or served as a side dish.

 

Farfel also refers to matzo farfel, a seasonal item used mainly in Passover

dishes such as kugel and latkes; it simply consists of matzo broken into small

pieces. Matzo farfel can also be soaked in milk, heated up, and eaten as a sort

of breakfast cereal.

 

Farfel is not related to the similar-sounding falafel and

 

Farfel also refers to matzo farfel, a seasonal item used mainly in Passover

dishes such as kugel and latkes; it simply consists of matzo broken into small

pieces. Matzo farfel can also be soaked in milk, heated up, and eaten as a sort

of breakfast cereal.

 

Farfel is not related to the similar-sounding falafel and

 

Farfel also refers to matzo farfel, a seasonal item used mainly in Passover

dishes such as kugel and latkes; it simply consists of matzo broken into small

pieces. Matzo farfel can also be soaked in milk, heated up, and eaten as a sort

of breakfast cereal.

 

Farfel is not related to the similar-sounding falafel and

 

Farafella

-

 

Donnalilacflower

Wednesday, July 30, 2008 7:54 PM

Re: Asparagus and Caramelized Spring Onion Farfel

 

 

As far as I know it is the same thing and I always call bow tie pasta

farfelle. Am I wrong anyone?

Donna

 

--- On Wed, 7/30/08, Deann <deannmt wrote:

 

Deann <deannmt

Re: Asparagus and Caramelized Spring Onion Farfel

Wednesday, July 30, 2008, 5:40 PM

 

What is farfel? I thought at first it was a kind of pasta, but I think that

might be farfalle?

Thanks,

Deann

-

Mari 84

Monday, July 28, 2008 11:38 PM

[vegetarian_ group] Asparagus and Caramelized Spring Onion Farfel

 

Asparagus and Caramelized Spring Onion Farfel

 

4 tablespoons olive oil

1 large Spanish onion, diced

2 bunches scallions, white part cut into 1/2-inch pieces, green part into

1-inch pieces

coarse salt and freshly ground black pepper

1 bunch asparagus (about 1 pound), trimmed, peeled, halved lengthwise, and cut

into 1-inch piece

2 eggs

3 cups farfel (or crushed matzo)

2 cups hot vegetable stock

 

Heat the oil or in a large skillet over medium heat, add onion, lower heat,

and cook approximately 15 minutes, stirring frequently, until caramelized. Add

the white parts of the scallions and cook for 5 minutes. Add the green parts of

the scallions to the mixture, remove from heat, and set aside to cool.

Bring a small pot of water to boil, and add 1 tablespoon coarse salt. When it

returns to a boil, add the asparagus and blanch for 1 minute. Drain and refresh

in ice water. When asparagus is cool, drain and add to onion mixture.

Mix the eggs with the farfel in a large skillet, and cook over medium heat,

stirring often, to lightly toast and dry out the farfel. Stir in the vegetables

and half the stock. Continue to stir until the liquid is absorbed. Add the

remaining stock and cook until just juicy. Season to taste with salt and pepper.

Serve immediately. Serves 8.