Today I would like to show you a famous recipe from Murcia (Eastern Spain): “The Zarangollo”.
The Zarangollo is a typical dish of vegetable garden products (this case in Murcia), that consists of a scrambled egg made with zucchini, onion and potato, occasionally.
It is usually served at a lukewarm or hot temperature.
But it should not be confused, with the zorongollo from Extremadura, by phonetic similarity. The zorongollo is a dish usually prepared as an accompaniment to roasted meats, an example is roast lamb. It is a very popular salad, in Extremadura. These are the Ingredients: Red pepper, onion, garlic, olive oil, vinegar and salt.
Zorongollo from Extremadura
All the necessary ingredients, for cooking the Zarangollo, are part of the variety of garden vegetable products. Sometimes it is seasoned with aromatic herbs (oregano) and spices (pepper). It is very common to see it served, as a tapa, in the bars of Murcia. Depending on the authors, the egg may not appear in the recipe.
Traditionally, the Zarangollo has potato, but it began to be incorporated, in the absence of zucchini, so nowadays it is normal to find it prepared with both ingredients, simultaneously.
The zucchini ratatouille is a recipe from La Mancha and Murcia; the latter derived from the Zarangollo, to which are added zucchini, pepper, tomato or even pumpkin.
Zucchini ratatouille
The Zarangollo is not eaten as a main dish, it can be an appetiser(tapa) very frequent, in bars, accompanied by wine, or be served as an accompaniment to other dishes (usually hot) as different fish dishes. It is also customary to serve it cold, accompanied by a little bit bread.
If you want to cook it, these are the Ingredients (for four persons): 2 zucchini. 2 chives. 4 eggs. 1 loaf of bread (small). Extra virgin olive oil. Salt. Oregano. Pepper. Parsley.
To make it, you must do the following: Dice the chive, in thin julienne, and put it to poach, in a pan, with a little stream of oil. Wash the zucchini and cut into thin slices, with skin, and add them. Cook everything over low heat until it softens.
Break the eggs, in a bowl, and beat them lightly. Add a pinch of oregano, salt and pepper.
Then you have to pour the eggs, in the vegetable pan, mix and set, until you get the desired point.
Dice the bread into slices and toast. Serve the bread with the Zarangollo and garnish with parsley leaves.
And this must be the result:
The Zarangollo
Note: Zucchini contains a lot of water, although it has few proteins and fats. Its content on fiber, vitamins and minerals make it an ideal ingredient, in diets for people with overweight, hypertension, digestive problems, constipation or fluid retention.
Well, I hope that you will like and cook this recipe. If it is so, please tell me it.
Until my next post, kind regards,
Luis.
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