2 tb Butter
2 tb Olive oil
3 Onions; sliced
1 1/2 ts Salt
1/2 lb Capellini
OR angel hair pasta
2 Eggs
34 c Grated parmesan cheese
1/4 c Chopped fresh parsley
1/4 ts Fresh-ground black pepper
1. In a large frying pan, melt 1 tablespoon of the butter with 1
tablespoon of the oil over low heat. Add the onions and 1/2 teaspoon
of the salt. Cover and cook the onions until very soft, about 20
minutes. Uncover the onions, increase the heat to moderately high and
cook, stirring frequently, until the onions are golden brown, about
10 minutes.
2. In a large pot of boiling, salted water, cook the pasta until just
done, about 3 minutes. Drain. Transfer the pasta to a large boil and
let cool slightly.
3. Beat the eggs. Add them to the pasta with the onions, cheese,
parsley, the remaining 1 teaspoon salt and the pepper and toss.
4. In a 12-inch nonstick frying pan, melt 1/2-tablespoon of the
butter with 1/2 tablespoon of the oil over moderately low heat. Add
the capellini mixture and press it down to form a flat cake. Cook
until a crisp golden crust forms on the bottom, about 15 minutes.
5. Place a large platter or baking sheet over the pan. Invert the pan
so the cake drops out. Melt the remaining 1/2 tablespoon butter with
the remaining 1/2 tablespoon oil in the pan over moderate heat. Slide
the cake back into the pan and cook until a golden crust forms on the
other side, about 5 minutes. Cut the calve into wedges and serve at
once.
Yields
4 servings