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Zarangollo is a traditional egg dish from Murcia, Spain, made with grilled vegetables such as zucchini, peppers, and potatoes mixed with raw eggs and cooked until solidified. It is often served as a side dish or appetizer and is popular in Spanish-style tapas restaurants.
Zarangollo is a popular dish in the southeastern region of Spain. It is generally associated with the city of Murcia and the surrounding area, which are located on the shore of the Mediterranean Sea. This egg dish comes in many varieties, the traditional versions of which are heavily influenced by the local ingredients found in this region. Outside of Spain, this meal may also be referred to as zarangollo Murciano, reflecting the origins of this dish.
To make zarangollo, chefs coat a pan with olive oil, then add a number of vegetables. The traditional version of this dish typically includes zucchini, a fruit native to the Spanish coast. Zucchini is similar to a courgette, which is another popular addition for zarangollo. Other options include squash, potatoes, brightly colored peppers, artichokes, and tomatoes. These vegetables differ by region, as people in Spain often take advantage of local produce each season rather than sticking to a strict recipe.
The grilled vegetables are then mixed with several raw eggs, which they are allowed to cook for several minutes until solidified. These eggs are not necessarily scrambled, but more often fried with the rest of the ingredients. Some cooks may also add grilled onions or garlic for flavor, as well as oregano and black pepper. Parsley and chopped tomatoes can be used as a side dish.
Zarangollo shares many characteristics with a similar Spanish dish known as pisto. Both contain eggs mixed with grilled vegetables. Pisto generally includes a larger amount of tomatoes or tomato sauce, and is topped with a single fried egg, while the eggs are mixed with the vegetable in a dish of zarangollo. Pisto is also more common as a main course, where it is served atop bread or toast, while zarangollo is more common as a side dish.
This meal is often served as an appetizer or side dish, but can also serve as a main course. It is often found in Spanish-style tapas restaurants, where diners feast on small plates of food. It can also be found in Spanish restaurants around the world, especially those that favor the Murcian style of cooking. When used as a main course, zarangollo is often placed on a base of fresh, crusty bread. It is also popular alongside fish dishes, particularly in Murcia where Mediterranean fish is a staple in the local diet.
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