Crumbly Buckwheat Kasha with Parmesan
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- buckwheat kasha
- grated Parmesan
- butter
Instructions
- Prepare buckwheat kasha as No. 1761 or 1762.
- Layer on a dish with grated Parmesan and butter; bake hot to brown.