Favette
Favette are one of the sweets prepared exclusively during the Canival season. As most of the carnival sweets favette are also called differently depending on the region. A more common name is castagnole but I’m sure there are many more. They are little fried dough balls usually flavored with anise liquor but in my family we prefer dry Marsala wine.
Ingredients:
5 Tbsp. unsalted butter at room temperature
1/3 cup granulated sugar
3 eggs
2 3/4 unbleached all purpose flour
6 Tbsp. corn starch
3 Tbsp. dry Marsala wine
peanut oil for frying
powder sugar to sprinkle on top
Instructions:
1. Cream the butter with sugar then add the eggs one at the time until well combined. Mix in the flour and the Marsala wine until you have a nice pliable ball of dough.
2. Prepare a work area and dust it with flour.
3. Take the dough, a piece at a time, and roll it out with your hands until you have rolls about 3/4 inch in diameter.
4. Cut the tubes of dough into pieces about one inch long.
5. Heat up the oil in a small pan and when hot add few pieces of dough, about 10 and cook until golden brown.
6. Sprinkle some powder sugar on top and serve when cooled.
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