8 ounces cooked bow-tie pasta
1 package (8.8 ounces) precooked 10-minute farro
Contact information ( * required )
1 egg white
½ teaspoon salt
1½ cups water
4 ounces butter, divided
1 teaspoon olive oil
½ cup diced white onion
1½ cup white mushrooms, rough chopped
2 cups chicken stock
3 drops Kitchen Bouquets
Pinch garlic powder
1 tablespoon cornstarch
¼ cup water
2 tablespoons sage, oregano and rosemary finely chopped
Splash port wine
Cook bow-tie pasta until al dente; drain and set aside.
Cook farro by pan roasting over a medium flame for 3 minutes, then add the egg white to coat the farro. Add salt and water and simmer 8 minutes or until water is absorbed. Remove, and combine with bow-tie pasta (varnishkas).
For the sauce: Melt 2 tablespoons butter in a sauce pan. Add olive oil and sauté onion until translucent, 8 minutes. Add mushrooms and sauté for an additional 3 minutes, add chicken stock and kitchen bouquet and garlic powder. Cook for 2 minutes; thicken with cornstarch slurry (cornstarch and water). After sauce thickens, add 2 ounces butter, splash of port wine, and herbs to finish. Cook for 1 minute. Remove from heat and mix with farro and bow-tie pasta. Serve hot.
Serves four to six.