Zuppa di luppoli

• 11 ounces (300 g) hops
• 1¾ ounces (50

Chop the hops coarsely. Chop together finely the prosciutto and garlic and put in a saucepan with the oil. Sauté over medium heat for about 4 minutes, or until the garlic is golden brown. Add the hops, salt, and a grinding of pepper and let the hops wilt over low heat for a couple of minutes, stirring. Add 4 cups