An irresistible recipe for light Swiss chard rolls with a hidden and secret ingredient: seawater from the crystal-clear sea of Sardinia. Simple and tasty Swiss chard rolls with a secret ingredient: seawater from the crystal-clear sea of Sardinia, rich in minerals.
Cook the Swiss chard in plenty of salted water, let it cool, and cut off the Swiss chard leaves, not the stalks, then dry well from the released water.
In a large bowl, sift in the flour, making a hole in the center to pour in the water like a fountain.
Stir the dough until it thickens well, add the sourdough starter and work it as much as possible until you obtain a dry mixture.
Add the Swiss chard and stir well. Cover the bowl with a cloth and let it rest in the previously heated oven for 2 hours until doubled in volume.
After rising, shape the rolls, place them on baking paper well spaced apart and brush them with oil, then let them rest for another hour.
Bake in the oven with the special bread function for about 40 minutes, or in a conventional oven at 180 degrees 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 in coastal areas in cooking to season dishes. It contains no preservatives and retains all its organoleptic, beneficial, and valuable properties for health.
Italia, Sardegna
| Energy (kcal) | 279.5 |
| Carbohydrates (g) | 61.48 |
| of which sugars (g) | 1.47 |
| Fat (g) | 0.75 |
| of which saturates (g) | 0.09 |
| Protein (g) | 10.02 |
| Fibre (g) | 2.2 |
| Salt (g) | 0.05 |
