Knead the flour with some lukewarm water, the fresh yeast and a pinch of salt.
Cover with a dump cloth and wait for about 2 hours.
Make the thin dough using a rolling pin or the machine to make pasta and divide the dough into 2 parts.
Put the sage leaves on one of these 2 parts and then cover with the other one (like a sandwich ).
Cut the Pinzini with a circle mould.
Fry in hot peanut oil at a few time, the Pinzini should be a little bit brown.
Add salt to them. Serve hot. Ideal with cold cuts.
INGREDIENTS (x 10 people):
300 grams Finest flour (Farina 00)
12,5 grams Fresh yeast