Irresistible recipe for light chard rolls with a hidden and secret ingredient: sea water from the crystal-clear sea of Sardinia. Simple and tasty chard rolls with a secret ingredient: sea water from the crystal-clear sea of Sardinia rich in minerals.
Cook the chard in plenty of salted water, let it cool and cut the chard leaves (the leafy parts, not the stalks), then dry well from the released water.
In a large bowl, sift the flour sprinkling it and form a well in the center to pour the water in a fountain.
Stir the dough until it is well thickened, add the sourdough starter and work as much as possible until obtaining a dry mixture.
Add the chard and mix well. Cover the bowl with a cloth and let it rest in a preheated oven for 2 hours until the volume doubles.
After the leavening, form rolls, place them on baking paper spaced well apart and brush them with oil, let them rest for another hour.
Bake in the oven with the special bread function for about 40 minutes, or in a traditional oven at 180 degrees Celsius for 1 hour.
Store for a maximum of 3 days in a paper bag, excellent reheated in the oven in the following days.
Its use dates back to ancient times; it was mainly used by fishermen from coastal areas in cooking to salt dishes. It contains no preservatives and retains all its organoleptic, beneficial, and valuable properties for health.
Italia, Sardegna
| Energy (kcal) | 218.54 |
| Carbohydrates (g) | 43.78 |
| of which Sugars (g) | 1.44 |
| Fat (g) | 2.7 |
| of which Saturates (g) | 0.38 |
| Protein (g) | 6.75 |
| Fiber (g) | 1.56 |
| Sale (g) | 0.69 |
