Zorongollo is a typical dish from Cáceres and the region of La Vera, although it can now be found all over Extremadura. It is the typical salad of this region, using products from the vegetable garden such as peppers, tomatoes or onions. Zorongollo should not be confused with the Murcian recipe called zarangollo, as the ingredients and preparation are different.
The zorongollo from Extremadura is a very easy and quick dish that only needs four ingredients. The basic recipe is made with roasted peppers seasoned with oil, to which tomato, onion and egg are added. It is the perfect dish to serve as a starter, side dish or dinner.
Ingredients for the Zorongollo recipe:
- 3 large red peppers
- 1 spring onion
- 2 tomatoes
- 2 eggs
- A couple of garlic cloves
- Extra virgin olive oil
- Vinegar
- Salt
- Fresh parsley (optional)
How to make Zorongollo:
- The first thing is to roast the peppers and tomatoes. Wash them and roast them whole with a little salt and oil on top in the oven preheated to about 200º C for 45 minutes. You can turn them over from time to time so that they are done well all over.
- When the peppers and tomatoes on your zorongollo are roasted, remove the skin and seeds. Also, cut them into strips.
- Also, cut the spring onion into strips and chop the garlic. Cook the eggs in boiling water for about 10 minutes. Then let them cool down, peel them and set aside.
- It is time to assemble the zorongollo: place the strips of pepper, the roasted tomato pulp and the cloves of garlic. Add a generous amount of extra virgin olive oil, vinegar and salt to taste. Mix well.
- Then place the sliced boiled egg in the middle and surround it with the spring onion. If you like, you can add a little more oil and parsley. Keep your zorongollo in the fridge until it is time to eat, and you will have it!
