Zorongollo extremeno

For 4 people

  • Large fleshy red bell pepper 3
  • Spring onion 1
  • Pear or branch tomato (or to taste) 2
  • Egg 3
  • Garlic clove (or to taste) 2
  • Extra virgin olive oil Arbequina Oli Migjorn
  • Sherry vinager
  • Salt
  • Fresh parsley or chopped chives (optional)

Basically, you have to wash the peppers and roast them whole in a preheated oven at about 200º C for 35-45 minutes, until the skin is black. They are left to sweat covered with a cloth or plastic to cool down by peeling off the skin, and they are peeled, discarding the seeds and filaments. We can take the opportunity to roast some tomatoes, which we will also add to the zorongollo.

Cut the spring onion into fine feathers and place in a bowl covered with very cold water and a pinch of salt; This will make them much softer. Cook the eggs in boiling water, at medium temperature, for about 8-11 minutes. Cool, peel and reserve.

Assemble the zorongollo by cutting the roasted peppers into strips, add roasted or preserved tomato pulp -optional- and the garlic clove. Add a generous splash of extra virgin olive oil, vinegar to taste and moderate salt. Mix to combine the flavors well.

Serve with the well-drained spring onion, the chopped or chopped egg and a little more oil. Finish with black pepper and/or chopped parsley if desired. Save in the fridge until serve.

Very cold or more tempered, this Extremaduran pepper or zorongollo salad appeals almost at any time, as a first course, a garnish for meat and fish or as part of a snack dinner. It can also be a complete light dish if it is completed with tuna, bonito, olives... and some good bread for dipping.