What is Zarangollo?

Zarangollo is a food popular in the southeastern region of Spain. It is usually connected with the city of Murcia and its surroundings sitting on the Mediterranean coast. This egg -based food comes in many varieties that traditional versions strongly affect the local ingredients found in this area. Outside Spain, this meal can also be referred to as Murciano Zarangollo, which reflects the origin of this food.

In order to get Zarangollo, chefs fear the pan with olive oil and then add the number of vegetables. The traditional version of this food usually includes zucchini, fruit originally on the coast of Spain. Courgette is similar to zucchini, which is another popular accessory for Zarangollo. Other options include squash, potatoes, brightly colored peppers, artichokes and tomatoes. These vegetables vary depending on the region, because people in Spain often use local products every season rather than stick to a strict recipe.

grilled vegetables are then mixed with several raw eggs that can cooka few minutes until they solidify. These eggs do not necessarily mix, but more often fry with the rest of the ingredients. Some chefs can also add grilled onions or garlic for taste, as well as oregano and black pepper. Parsley and chopped tomatoes can be used as an ornament.

Zarangollo shares many functions with a similar Spanish dish known as a pisto. Both contain eggs mixed with grilled vegetables. The pisto generally includes a larger number of tomatoes or tomato sauce and ends with a single fried egg, while the eggs are mixed with vegetables in a bowl of Zabrangollo. The pisto is also more common as the main meal, where it is served on top of bread or toast, while Zarangollo is more common as a party.

This meal is most often served as an appetizer or side dish, but May also serves as the main meal. Often occurs in Spanish style tapas restaurants where dinner fits smalltalířích jídla. Najdete ji také ve španělských restauracích po celém světě, zejména v těch, které upřednostňují Murcia styl kuchyně. Při použití jako hlavní chod je Zarangollo často umístěn na vrchol čerstvého chleba. Je to také populární spolu s pokrmy z mořských plodů, zejména v Murcii, kde ryby ze Středomoří jsou základem místní stravy.