Zarangollo

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Zarangollo is a traditional Murcian dish from the Region of Murcia in southeastern Spain. It is a simple yet flavorful dish primarily made from zucchini (also known as courgette), onion, and eggs. Zarangollo is typically served as a tapa or a side dish and is enjoyed both hot and cold.

Ingredients

The main ingredients of Zarangollo are:

• Zucchini
• Onion
• Eggs
• Olive oil
• Salt

Preparation

The preparation of Zarangollo involves the following steps: 1. The zucchini and onions are finely sliced. 2. Olive oil is heated in a pan, and the onions are sautéed until they become translucent. 3. The zucchini is then added to the pan and cooked until it softens. 4. Beaten eggs are poured over the zucchini and onion mixture, and the ingredients are stirred until the eggs are fully cooked and incorporated. 5. Salt is added to taste.

Serving

Zarangollo is traditionally served as a tapa in small portions, often accompanied by bread. It can also be served as a side dish to complement various main courses. The dish can be enjoyed either hot or cold, making it versatile for different dining occasions.

Cultural Significance

Zarangollo is a staple in Murcian cuisine and reflects the simplicity and richness of the region's culinary traditions. It is commonly prepared during local festivals and family gatherings, showcasing the use of fresh, local produce.

Variations

While the classic recipe for Zarangollo includes only zucchini, onions, and eggs, some variations may include additional ingredients such as:

• Potatoes
• Garlic
• Tomatoes

These variations can add different textures and flavors to the dish, but the traditional version remains the most popular.

See Also

• Murcian cuisine
• Tapa
• Spanish cuisine
• List of Spanish dishes