Extremadura Zorongollo Recipe
The typical salad of Extremadura is known by the name of zorongollo extreme no. Of course, it should not be confused with the Mercian recipe, which is called zorongollo, since they have different ingredients and their preparation is equally different.
The zorongollo from Extremadura is a simple dish prepared very lightly. With just 4 ingredients, a magnificent ratatouille or a salad similar to escalivada is obtained. Thus, this recipe is perfect to serve as a starter or side dish or as a dinner. Stay and discover with us how to make zorongollo from Extremadura.
Ingredients to make Extremadura Zorongollo:
- 2 large red bell peppers
- 3 large plum tomatoes
- 3 garlic cloves
- 1 spring onion
- 1 splash of olive oil
- 2 pinches of salt
- 1 splash of white vinegar
How to make Extremadura Zorongollo:
- Heat the oven to 200 ºC with heat up and down. Once this is done, prepare an oven tray to roast the peppers and tomatoes, put a little salt and oil on top and roast them for 50 minutes. To make them cook well on each side, turn them over from time to time. If necessary, you can lower the temperature to 180 ºC after 30 minutes of cooking.
- When the vegetables are roasted, remove the skin and cut them into thin strips. A great way to peel roasted vegetables is to put them in a saucepan, cover and leave for 1 hour to warm up. Then, you just have to remove the skin with your fingers. Separately, chop the onion very finely and the garlic cloves the same. It should be noted that there are also those who crush the roasted tomato with the ingredients of the dressing instead of cutting it, so that you can choose the zorongollo recipe that you like the most.
- Mix the ingredients of the zorongollo and season with oil, salt and vinegar to taste. Stir the salad quite a bit so that the flavors integrate and emulsify. It is common to serve the Extremadura zorongollo recipe with a boiled egg on top. Of course, don’t forget the bread!
