TABELIAAUTHENTIC RECIPE
ZarangolloMurcian Zucchini and Eggs
- Total
- 1 hr 5 min
- Difficulty
- ★★☆☆☆
- Serves
- 4 servings
- Prep 20 min
- Cook 45 min
Zucchini and onion cook gently until tender, then are bound with softly set eggs in this vegetable dish from Murcia. Serve it warm as an appetizer, with the sweetness of the vegetables at the center.
AUTHENTICITY SCORE
Authenticity Score
This is the standard recipe, exactly as it’s made where it comes from — the highest Authenticity Score possible. Substituting ingredients changes this score; the app shows exactly how, ingredient by ingredient.
Ingredients (4 servings)
100Authenticity- Zucchini1500 gWeight after peeling and trimming both ends.
- Onion500 gWeight after peeling.
- Eggs6 eggs
- Extra-virgin olive oil200 mlDrain the excess oil after cooking the vegetables.
- Salt6 g
Method
Thinly slice the zucchini and onion
- 1 Trim both ends of the zucchini, peel, halve lengthwise and cut into 3mm-thick half-moons.
- 2 Peel the onions, halve lengthwise and slice 3mm thick following the direction of the fibers.
Ready when
Continue when the zucchini and onion are evenly sliced.
Cook the vegetables gently until tender
- 1 Put 200ml olive oil, the zucchini, onion and 6g salt in a heavy pot holding at least 5L, and set over low heat.
- 2 Cook for about 40 minutes, turning from the bottom with a wooden spatula. If the vegetables remain firm, continue in 5-minute intervals.
Ready when
Continue when the onion is translucent and the zucchini collapses when lightly pressed with the spatula.
Drain the vegetables and combine with eggs
- 1 Transfer the vegetables to a strainer over a bowl and drain the oil and juices for about 3 minutes. Reserve 10ml of the oil floating on the drained liquid.
- 2 Crack 6 eggs into a separate bowl and beat until the strands of white are broken up.
- 3 Add the drained vegetables to the eggs and mix.
Ready when
Continue when the beaten eggs evenly coat the vegetables.
Gently set the eggs and serve
- 1 Return the reserved 10ml oil to the empty pot and warm over low heat.
- 2 Add the vegetables and eggs and cook for 4–5 minutes, slowly stirring from the bottom with a wooden spatula.
- 3 When the eggs form small, moist curds, turn off the heat, transfer to plates and serve immediately.
Ready when
The dish is ready when no liquid egg remains and the mixture is moist and cohesive.
About this dish
In Murcia, zarangollo combines zucchini and onion with eggs and is eaten as an appetizer or alongside meat.
The fertile farmland along the Segura River is known as the huerta and is closely linked to the city. In spring, the Bando de la Huerta festival brings people into the streets wearing traditional rural dress.
During the festival, local associations set up huts called barracas in squares and gardens. They recreate old farmhouses and rural life and also serve regional dishes, including zarangollo.
Bring the full course home next weekend.
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