229. Donzelline Aromatiche

• 180 grams (about 6-⅓ ounces) of flour, more or less
• 2 tablespoons of olive oil<

Finely chop the sage with a mezzaluna. Then mix the flour with the other ingredients, kneading well and making sure the resulting dough remains rather soft. Spread out with a rolling pin to the thickness of a large coin, sprinkling flour on top if necessary. Cut into lozenge shapes and fry in olive oil or lard. I have heard that some people eat these with figs and prosciutto.

These amou