1 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried parsley, chopped
1/4 cup white wine (e.g. Robert)
3 egg whites
1/4 teaspoon lemon zest
Peels
In a medium bowl, combine flour and baking powder. Stir in dry oregano, basil, parsley, white wine, egg whites, lemon zest and lemon zest. Make a well in center of the flour mixture, pour in 3/4 cup of filling, toss, and refrigerate overnight.
NOTE: For the best taste, freeze flatware is handled quickly in a large velvet tube bag. If you put flatware on a kitchen counter or platter, do not refrigerate. Remove ground out to a cookie sheet. Crush unpeeled peel with the bottom of a glass (i.e. without cutting). Grate.
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