120 g soft white flour
60 g wheat starch
1 whole egg
40 g butter
40 g taggiasca olives, pitted and in oil
1/2 red onion
extra virgin olive oil, salt, dried oregano
7 g instant yeast for pizza dough

I browned the onion briefly in extra virgin olive oil and left it to cool. I drained the olives well and chopped them roughly. I mixed all the ingredients together, adding a little salt. I kneaded the dough, made it into a ball and placed it in the fridge to rest for half an hour. Then I rolled out the pasta into traditional finger shapes and cooked them at 180 °C for 15 mins. I removed them, cut them and then put them back into the oven to brown for 10-15 mins, being careful to let them dry well without burning. Make any adjustments based on your own oven.

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