Crosby Stills and Nash, Neil Young, Joni Mitchell, the Doors, the Eagles, all became his friends and subjects.
Farfalette Dolci, or “sweet bows,” are an Easter tradition in Italy, but for the family of Here & Now producer Lynn Menegon they’ve become a Christmas tradition. Lynn’s 80 year-old, Italian-born mother Lea shows us how to make these crunchy confections, which are quickly fried in peanut oil and dusted with powdered sugar.
6 Tbs granulated sugar
3 cups flour
1 ½ tsp orange flavor
½ cup powdered sugar
¼ tsp salt
2 Tbs butter
1 tsp almond flavor
3 cups peanut oil
Beat eggs lightly, add granulated sugar, salt, and flavoring.
Put flour on a board and cut in the butter; then add the egg mixture. Knead until a smooth ball is formed. If dough is too soft, gradually add a little flour to make firm, but not hard.
Set aside for 30 minutes.
Cut dough into 4 equal pieces. Roll out on a well-floured board until wafer thin. With a pastry cutter, cut into strips, 6 inches long by 3/4 inches wide. Tie each strip into individual bows.
Heat peanut oil in a deep saucepan. Drop in bows, a few at a time and fry about 3 minutes or until light brown. Drain on an absorbent paper towel.
While bows are still warm, sprinkle with powdered sugar.
Recipe courtesy of Lea Menegon.