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In a large frying, melt 1 tablespoon of the butter with 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.
In a large pot of boiling, salted water, cook the pasta until just done, about 3 minutes. Drain. Transfer the pasta to a large bowl and let cool slightly.
Beat the eggs. Add them to the pasta with the onions, cheese, parsley, the remaining 1 teaspoon salt and the pepper and toss.
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.
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 cook until a golden crust forms on the other side, about 5 minutes. Cut the cake into wedges and serve at once.