Dish
Zarangollo
Zarangollo is made by sautéing zucchini and onions in olive oil with garlic and spices like paprika and cumin. The result is a savory and aromatic dish that is perfect for serving with crusty bread or as a side dish to a larger meal. Zarangollo is a popular dish in Spain, especially in the regions of Murcia and Valencia.
Origins and history
Zarangollo has been a part of Spanish cuisine for centuries, and is believed to have originated in the southern regions of the country. It was originally a peasant dish, made with ingredients that were readily available in the region. Today, it is a popular tapa that is enjoyed by people of all ages.
Dietary considerations
Vegan, Gluten-free
Variations
There are many variations of Zarangollo, with some recipes calling for the addition of other ingredients like tomatoes or peppers. Some recipes also call for the use of different types of onions, depending on the desired flavor and texture.
Presentation and garnishing
Zarangollo is typically served in a small dish or bowl, and can be garnished with fresh herbs like parsley or thyme.
Tips & Tricks
To make the dish even more flavorful, try adding a splash of white wine or lemon juice to the pan while cooking.
Side-dishes
Zarangollo is typically served as a tapa or side dish, and is often accompanied by crusty bread or other small bites like olives or cheese.
Drink pairings
A glass of white wine or a cold beer pairs well with Zarangollo.
Delicious Zarangollo recipes
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