Spanish Cuisine

Zorongollo Recipe- Spanish Special

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Zorongollo Recipe- Spanish Special

Zorongollo is a traditional dish from the Extremadura region of Spain, celebrated for its simplicity and robust flavor. This vibrant salad features roasted red peppers as the main ingredient, often combined with tomatoes, garlic, olive oil, and sometimes bits of cured ham or hard-boiled egg. Served cold or at room temperature, Zorongollo is a classic example of Spanish rustic cuisine—fresh, smoky, and full of Mediterranean character. Perfect as a tapa, appetizer, or side dish, it’s a refreshing way to bring Spanish flavors to your table. Let’s dive into this easy and delicious recipe
  • Prep Time15 min
  • Cook Time30 min
  • Total Time45 min

For the Salad:

  • 4 large red bell peppers
  • 2 medium tomatoes (optional, for added texture)
  • 2 garlic cloves, minced
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar (or to taste)
  • Salt, to taste
  • Freshly ground black pepper, to taste

Optional Garnishes:

  • Sliced hard-boiled egg
  • Strips of jamón ibérico or serrano ham
  • Chopped parsley

Roast the Peppers (and Tomatoes):

1

Preheat the oven to 200°C (390°F).

2

Place the whole red peppers (and tomatoes, if using) on a baking tray.

3

Roast for about 25–30 minutes, turning occasionally, until the skins are charred and blistered.

4

Remove from oven and transfer the peppers to a bowl.

5

Cover with plastic wrap or a lid and let steam for 10 minutes to loosen the skin.

Peel and Slice:

6

Peel off the skin from the peppers and tomatoes.

7

Remove seeds and stems, then slice into thin strips.

Make the Dressing:

8

In a bowl, whisk together olive oil, red wine vinegar, minced garlic, salt, and pepper.

9

Adjust the seasoning to your taste.

Combine:

10

Add the sliced roasted peppers (and tomatoes) to the bowl with the dressing.

11

Toss gently to coat evenly.

12

Let sit for at least 10 minutes to allow the flavors to meld.

Serve:

13

Transfer to a serving plate or bowl.

14

Garnish with optional sliced boiled eggs, ham strips, or chopped parsley.

15

Serve chilled or at room temperature with crusty bread.

Recipe Notes :

Roasting Tip : You can also roast the peppers over an open flame or grill for a deeper smoky flavor.

Add-ons : Some regional variations include chopped onions, anchovies, or a pinch of smoked paprika.

Storage : Zorongollo can be refrigerated in an airtight container for up to 3 days. Flavors often improve after a day

Serving Suggestion : Serve alongside grilled meats, Spanish tortilla, or simply enjoy with olives and wine for a light tapas experience.

 

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