Anyone who uses sourdough knows that to keep it lively, it needs frequent refreshing, especially when we prepare to make large leavened products. In these cases, it needs daily refreshing, and before richer doughs, like those with butter and eggs, we often do three consecutive refreshments. The result? We end up with quite a bit of sourdough discard!
Throwing it away would be a shame, so I always try to reuse it intelligently. After all, refreshing increasing amounts each time is not a sustainable solution. When I reach about 150 g of discard, I take the opportunity to prepare something tasty, perfect to bring to work for lunch or keep in the pantry for a quick snack.
Today, for example, I decided to make some simple tomato swirls, crunchy on the outside and soft inside, also ideal for enriching an aperitif or a savory snack. For cooking, I used the air fryer: 15 minutes at 356°F and they came out perfect! If you prefer, you can also bake them in a traditional oven at 392°F until golden brown.
A zero-waste recipe, super tasty, and very easy to prepare. Let’s see how to make them!
Beforehand, I’ll remind you of other recovery ideas
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 8 swirls
- Cooking methods: Air Frying, Oven, Electric Oven
- Cuisine: Italian
- Energy 52.91 (Kcal)
- Carbohydrates 9.39 (g) of which sugars 0.01 (g)
- Proteins 1.46 (g)
- Fat 1.20 (g) of which saturated 0.18 (g)of which unsaturated 0.02 (g)
- Fibers 0.25 (g)
- Sodium 231.17 (mg)
Indicative values for a portion of 26 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 150 g sourdough (discard)
- 50 g tomato pulp
- 1 teaspoon extra virgin olive oil
- salt
- pepper
- dried oregano
Tools
- 1 Air Fryer
- 1 Dough Scraper
- 1 Rolling Pin
Preparation
In a large bowl, pour the tomato sauce. Add a pinch of salt, a sprinkle of pepper, oregano, and a drizzle of extra virgin olive oil. Mix well until the dressing is homogeneous and tasty.
Sprinkle some durum wheat flour on a work surface. Take the sourdough discard, and with the help of a rolling pin, roll it out, trying to shape it into a rectangle.
Evenly distribute the seasoned tomato over the surface of the sourdough rectangle, trying to cover it completely. Then, with the help of a dough scraper and your hands, gently roll the dough starting from the longer side, until it forms a compact roll.
With the help of a dough scraper or a sharp knife, cut the roll into swirls, trying to make them all the same size. Then, place them directly into the air fryer basket, without using trays or parchment paper. Cook the swirls at 356°F for 15 minutes, until they are golden and crispy.
NOTES
Oven Variation: If you don’t have an air fryer, you can bake the swirls in a traditional oven at 392°F for about 18-20 minutes, or until golden brown.
Customized Filling: You can add some grated mozzarella or other aromatic herbs to customize the filling.
Softer Swirls: If you prefer them softer, you can brush them with a bit of oil before cooking.
If you enjoyed the recipe or have questions, feel free to comment here or on social media Facebook, Pinterest, Instagram and X.
FAQ (Questions and Answers)
Can I prepare the swirls in advance?
Yes, you can prepare the swirls in advance and store them in the refrigerator for up to 24 hours before baking them. Alternatively, you can also bake them and briefly reheat them in the oven or air fryer before serving.
