Capellini Cake with Caramelized Onions And Cheese

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. Recipe by Susan Shapiro Jaslove. Food & Wine Books: PASTA 1994. Notes: When fried in butter and olive oil, cooked pasta becomes crisp and delicious. This golden cake, flavored with Parmesan and parsley, is a great side-dish alternative to potatoes or rice. Per serving: 3275 Calories (kcal); 219g Total Fat; (60% calories from fat); 285g Protein; 32g Carbohydrate; 644mg Cholesterol; 13548mg Sodium Food Exchanges: 0 Grain(Starch); 40 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 17 1/2 Fat; 0 Other Carbohydrates Recipe by: Food & Wine Books: PASTA 1994 Converted by MM_Buster v2.0n.