Zucchini is the true joy of the garden when summer arrives. Juicy, slightly sweet, with a nice texture, versatile and easy to cook. Come on, a true garden miracle to which to give outlet in an infinity of recipes.
Now that summer is in his best moment of the season —and that Karlos Arguiñano recommends how to choose the best zucchini— it is time to dust off a recipe as simple as it is healthy.
We are talking, neither more nor less, than the famous Murcian zarangollo —not to be confused with Extremaduran zorongollo— and that in short is nothing more than a scrambled egg and zucchini with some onion.
best spring onionwhich is kinder and cooks earlier, and courgettes not too big —because they have many seeds and less flavor. From there, whatever you want to do.
The only key is to poach the zucchini very well, once the onion is already cooked, so that dissolves almost completely. When this happens, just you will have to add the beaten egg and let it curdle for a few minutes.
Easy to complement with a Murcian salad, zarangollo is usually a very common tapas recipe in Murcian cuisine, but it can solve a garnish for almost any dish or, as on this occasion, fix a dinner without overcomplicating.
BRA PRIOR – Frying pan, 18 cm, Cast aluminum with Trilayer Innovations Non-stick, suitable for all types of cookers including induction, Green Color
To taste, of course, you can use spices or aromatic herbs to give an extra charm to this close relative of the Murcian ratatouille, the ratatouille or the Sicilian caponata and which has the zucchini as its flagship.
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