Irresistible recipe for light chard buns with a hidden and secret ingredient: sea water from the crystal-clear sea of Sardinia. Simple and tasty chard buns with a secret ingredient: sea water from the crystal-clear sea of Sardinia rich in mineral salts.
Cook the chard in plenty of salted water, let it cool, and cut the chard leaves, not the stalks, and dry them well from the released water.
In a large bowl, sift the flour and pour it in a rain-like manner, forming a well in the center to pour the water in a fountain-like manner.
Stir the dough until it is well thickened, add the sourdough, and work it as much as possible until a dry mixture is obtained.
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 rising, form buns, place them on baking paper well spaced apart, and brush them with oil, let them rest for an additional hour.
Bake in the oven with a special bread function for about 40 minutes, or in a traditional oven at 180 degrees for 1 hour.
Store for up to 3 days in a paper bag, excellent when 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 salt dishes. It is preservative-free 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 |
