Today I’m sharing another quick and super easy recipe with you. The mother-in-law’s tongues with sourdough discard. Super crunchy, they are one after another. Perfect to serve with a nice platter of cold cuts or with some paté. So perfect as an appetizer but also as an aperitif. The secret for the crunchy mother-in-law’s tongues? You need to arm yourself with a rolling pin and roll them out very thin. They are very quick and do not require rising. The dough is so easy that you can even make it by hand.
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- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/5 cups all-purpose flour
- 1 1/5 cups remilled durum wheat semolina
- 100 g sourdough discard
- 3 1/2 tbsp lard
- 1 tsp salt
- 2/3 cup water
- to taste dried rosemary
- 1/5 cup olive oil
- 1 pinch salt
- to taste dried oregano
- to taste dried basil
Tools
- Stand Mixer
- Rolling Pin
- Baking Sheet
Steps
Place the sourdough discard, lard, and water in the stand mixer and start working. Add the flour, semolina, and salt, and knead for about 10 minutes. The dough should come off the sides and be soft but not sticky.
Let it rest for 30 minutes covered by a bowl.
Divide the dough into small pieces and roll them well with the rolling pin. They must be very thin.
Place them on the oven baking sheet lined with parchment paper.
Now prepare the aromas by putting the oil, salt, and spices in a bowl.
Mix and brush them over the mother-in-law’s tongues. Bake for 20 minutes at 392°F.
Ready!!
