Spain·Region of Murcia
Zarangollo
Murcian zucchini and onion scramble
A Murcian scramble of zucchini and onion slowly softened in oil, set with egg off the heat.
- Preparation
- 15 min
- Cooking
- 45 min
- Total time
- 1 h
- Difficulty
- Easy
- Servings
- 4
Resting: 0 min
Ingredients
Tap an ingredient to tick it off.
Preparation
Tips
- Patience is the recipe: the slower the vegetables are cooked, the sweeter and silkier they become.
- Add the egg at the end, over low heat, so it stays creamy and not dry.
- If the zucchini releases a lot of water, raise the heat briefly at the start so it evaporates.
- Serve it freshly made: reheated, it loses much of its juiciness.
Variations
- The basic Murcian recipe contains only zucchini, onion and egg, but every town has its own version.
- According to some recipes, in Fortuna it is made with snails and in Cieza with squash and dried ñora peppers.
Story of the recipe
Zarangollo: where it comes from.
Zarangollo is a traditional dish of the Murcian huerta, built on two ingredients that are abundant in the region: zucchini and onion. It is cooking that makes use of seasonal vegetables, simple and inexpensive, and today it is served as a starter or light dish.
By RecetarioMundo.