Baking dough:
Stir the beer or wine through with the egg and mix in the flour with a whisk. Season with a little salt and a pinch of sugar and perhaps color with a little curcuma powder.
Remove the skin from the garlic and blanch briefly in milk. Stir together with the finely grated pecorino and a dash of olive oil to form a fine paste. Fold in the finely chopped basil leaves as well as the lemon zest and season with a little salt. If the quantity is too “moist” “thicken” with chopped pine nuts or possibly pistachios. Form the quantity in the olives and pull through the dough.
Bake at 160 C° in hot fat, perhaps briefly on a paper towel.
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