Roasted red peppers are a delight on their own, usually turned into a salad especially when temperatures rise. In Extremadura the recipe has its own name, the delicious and versatile zorongollo, of which you can find many variants, all more than appetizing.
Typical of Cáceres and the region of La Vera, today it can be found throughout the Extremaduran community, very similar to many other traditional Huerta preparations in the Mediterranean countries. The most basic elaboration consists of roasted peppers well seasoned with good oil, normally adding onion and egg. Bread is essential.Live to the PalateHow to make Murcian zarangollo, a traditional tapas orchard recipe essential
IngredientsFor 4 people
- Big and fleshy red pepper 3
- Chive 1
- Pear or branch tomato (or to taste) 2
- Egg 3
- Garlic clove (or to taste) 2
- Extra virgin olive oil
- Sherry vinager
- Fresh parsley or chopped chives (optional)
How to make zorongolloDifficulty: Easy
- Total time 1 h
- Elaboration 15 m
- 45 m cooking
The first thing is roast the peppers. We can start from a shipment that we have already made before, or also take the opportunity to roast more vegetables, since we turn on the oven. We remember our complete guide to make roasted peppers also for other preparations. They can be roasted the day before.
Basically, you have to wash them and roast them whole in a preheated oven at about 200º C for 35-45 minutes, until the skin is black. They are allowed to sweat covered with a cloth or plastic to cool off the skin, and peel, discarding the seeds and filaments. We can take advantage to roast some tomatoes, which we will also add to the zorongollo.
Cut the scallion into thin feathers and place in a bowl covered with very cold water and a pinch of salt; so they will be much softer. Cook the eggs in boiling water, at medium temperature, for about 8-11 minutes. Cool, peel and set aside.
Mount the zorongollo cutting the roasted peppers in strips, add roasted or canned tomato pulp -optional- and the garlic clove. Take a generous stream of extra virgin olive oil, vinegar to taste and moderate salt. Mix so that the flavors combine well.
To serve with the onion drained well, the egg cut or chopped and a little more oil. Finish with black pepper and / or chopped parsley if desired. Save in the fridge until serve.
With what to accompany the zorongollo
Very cold or more temperate, this pepper salad or Extremadura zorongollo fancy almost any time, as a starter, side dish of meat and fish or as part of a snack dinner. It can also be a light complete dish if it is completed with tuna, bonito, olives ... and some good bread to dip.