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1.
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In a large frying pan, heat 1 Tbsp.
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of the butter with 1 Tbsp.
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of the oil over low heat.
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Add in the onions and 1/2 tsp.
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of the salt.
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Cover and cook the onions till very soft, about 20 min.
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Uncover the onions, increase the heat to moderately high and cook, stirring frequently, till the onions are golden, about 10 min.
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2.
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In a large pot of boiling, salted water, cook the pasta till just done, about 3 min.
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Drain.
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Transfer the pasta to a large boil and let cold slightly.
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3.
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Beat the Large eggs.
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Add in them to the pasta with the onions, cheese, parsley, the remaining 1 tsp.
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salt and the pepper and toss.
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4.
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In a 12-inch nonstick frying pan, heat 1/2-Tbsp.
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of the butter with 1/2 Tbsp.
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of the oil over moderately low heat.
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Add in the capellini mix and press it down to create a flat cake.
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Cook till a crisp golden brown crust forms on the bottom, about 15 min.
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5.
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Place a large platter or possibly baking sheet over the pan.
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Invert the pan so the cake drops out.
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Heat the remaining 1/2 Tbsp.
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butter with the remaining 1/2 Tbsp.
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oil in the pan over moderate heat.
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Slide the cake back into the pan and cook till a golden brown crust forms on the other side, about 5 min.
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Cut the calve into wedges and serve at once.
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Notes: When fried in butter and extra virgin olive oil, cooked pasta becomes crisp and delicious.
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This golden brown cake, flavored with Parmesan and parsley, is a great side-dish alternative to potatoes or possibly rice.
