Traditional zorongollo recipe, the delicious Extremadura pepper salad
Roasted red peppers are a delight on their own, usually made into salad especially when temperatures rise. In Extremadura the recipe has its own name, the delicious and versatile zorongollo, from which you can find many variants, all more than appetizing.
Typical of Cáceres and the Vera region, today it can be found throughout the Extremaduran community, very similar to so many other traditional huertanas preparations from Mediterranean countries. The most basic preparation consists of roasted peppers well seasoned with good oil, usually adding onion and egg. Bread is a must.
IngredientsFor 4 people
- Big and fleshy red pepper 3
- Spring onion 1
- Pear or branch tomato (or to taste) 2
- Egg 3
- Garlic clove (or to taste) 2
- Extra virgin olive oil
- Sherry vinager
- Fresh parsley or chopped chives (optional)
How to make skunkDifficulty: easy
- Total time 1 hour
- Elaboration 15 m
- Cooking 45 m
The first thing is to roast the peppers. We can start from a remittance that we have already made before, or also take advantage to roast more vegetables, since we turn on the oven. We remember our complete guide to making roasted peppers for other preparations too. They can be roasted the day before.
Basically, you have to wash them and roast them whole in a preheated oven at about 200º C for 35-45 minutes, until the skin is black. They are left to sweat covered with a cloth or plastic to cool down, peeling off the skin, and peel, discarding the seeds and filaments. We can take advantage to roast some tomatoes, which we will also add to the zorongollo.
Cut the chives into fine feathers and place in a bowl covered with very cold water and a pinch of salt; this will make them much smoother. Cook the eggs in boiling water, at medium temperature, for about 8-11 minutes. Cool, peel and reserve.
Assemble the skunk by cutting the roasted peppers into strips, add roasted or preserved tomato pulp -optional- and the garlic clove. Pour a generous stream of extra virgin olive oil, vinegar to taste and moderate salt. Mix to mix the flavors well.
Serve with the chives well drained, the egg cut or chopped and a little more oil. Finish with black pepper and / or chopped parsley if desired. Save in the fridge until serve.
With what to accompany the zorongollo
Whether cold or more tempered, this Extremaduran pepper or zorongollo salad is popular almost any time, as a first course, as a garnish for meat and fish or as part of a snack dinner. It can also be a light complete dish if it is completed with tuna, bonito, olives ... and a bit of good bread to dip.Tags: Fish Vegetables And Legumes Meats And Birds