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