Cut the pork into small pieces and the sausages into rounds. Put a little oil in a pan, then the pieces of meat and mix for a few seconds, then add water and wine to cover the meat. Let it simmer until we think the meat is done, then add the sausages. Stir continuously and then add the garlic and chopped pepper, salt, pepper and tomato paste. Let it boil for a few minutes and finally add the chopped parsley. If you want more spicy, use paprika.
The tochitura is placed on the middle of a plate. and on the other half a "cocoon" of polenta. On the polenta we place a more juicy egg and on top of it the cheese or cheese is grated!
Enjoy your meal!
Ingredients for Moldovan tochitura old traditional recipe, in a cauldron
- -1 kg of pork, neck (not to be very weak, otherwise it comes out dry)
- - 1 kg of pork belly, meat, to be made with strips of meat and fat, give sweetness and tenderness to the meat
- -1 kg pork breast with bone (will give a fantastic good taste) -1 kg pork leg
- -250 g lard
- -1 kg of fresh and / or smoked homemade sausages
- -salt - 1 tbsp
- -1 teaspoon grated pepper
- -1 hot peppers
- -1 teaspoon with thyme tip
- - fresh, smoked bacon or homemade kaizer - about 250 g
- -1 large clove of garlic.
Tochitura with polenta and cheese
Tochitura with polenta and cheese & # 8211 a traditional Romanian dish. Tochitura can be Moldovan, Dobrogean, Transylvanian or as we want, it is one of the most beloved Romanian dishes.
- 300 g pork pulp
- 200 g kaizer or ribs
- 4 sausages
- dried thyme
- boia dulce / iute
- 5 cloves of garlic
- 1 glass of dry white wine
- 1-2 bay leaves
- 2 teaspoons of broth
- frying oil
Preparation & # 8211 Tochitura with polenta and cheese:
1. Wash the pork leg well and cut it into suitable cubes. Sprinkle the meat with salt and fry it in hot oil in a deeper pan.
2. When the meat is done, add the sliced kaizer and the sausages cut into suitable rounds. Sprinkle with paprika, thyme and pepper. Fry them for 3-5 minutes together.
3. Add the glass of wine and simmer until the sauce decreases.
4. When the sauce has dropped well, add a cup of water, garlic cloves and bay leaf. We take out the bay leaf after 2 minutes.
5. When the sauce has dropped a little, add the broth and let it boil for 5-6 minutes.
Kitchen blog: Tochitura with mushrooms and polenta
Today we recommend another recipe from Ioana Pasculet.
Let's take it systematically. What you need?
3-4 cups of chopped mushrooms. Don't rush to the can! I do not allow :). The mushrooms must be wild. No, come on, if you're afraid of being poisoned, I'll leave you with "domestic" mushrooms, but then at least make sure it's pleurotus and not champignon, because these are too dry.
400 g of minced meat that you like, but I recommend beef with pork mixed - it's exactly what you need
2 tablespoons broth
1 chopped hot pepper if the pepper has been pickled beforehand is perfect
4 slices of green onion cut into rounds. thin. What a poet I am.
5 cloves of crushed garlic
corn as for a stiff polenta
a box of greasy cream
2 tablespoons butter
2 tablespoons olive oil
some grated cheese or cheese, put on the polenta
salt pepper. but I hope you think about these yourself.
Now, put the olive oil in a large pot and cook the onion. Don't forget: from the green onion, don't just add the part. white. There is also a portion at the base of the leaves! When it has softened, add the meat and leave it to harden for a while. Put the garlic and leave for another minute.
In parallel, it would be good to boil polenta water with a little salt. When it boils, add the cornstarch and mix. but I hope you are Romanian green and you are able to make a polenta on your own.
We return to the flesh. Add a little water and tomatoes, broth, peppers and mushrooms. Salt and pepper. Cover and bring to a boil, but watch from time to time so that the water does not drop too much. When the meat is well cooked, you can take it off the heat.
Now put the polenta (I hope it's ready!) On the plate and mix it with the butter. Sprinkle the cheese on top, put the tochitura next to the sour cream on top and enjoy!
A traditional dish, from Romanian cuisine, made according to a simple and quick recipe. Here's how to make the best pork chop.
Wash the meat, peel it, cut it into 3 & # 8211 4 cm cubes and let it drain. Put the pieces of meat to fry in a hot pan with oil and turn from side to side, only when they have caught the crust.
Wash the liver and cut it into cubes, then put it in the pan, along with the other pieces of meat. They return when they have caught the crust and season with salt and pepper. Add little by little wine bent with water and simmer until the meat is soft.
Finely chop the garlic and grind with a little salt. Thin with 2-3 tablespoons of water and pour into the blender. It tastes good with salt and leaves on the fire for only a few minutes.
The pork tenderloin is served hot with polenta, assorted pickles and egg yolk on top.5 / 5 - 3 Review (s)
About the Moldovan tochitura
A good guide to traditional Romanian dishes is the book of the late Radu Anton Roman & # 8211 Romanian dishes, wines and customs & # 8221. His tochitura recipe was very similar to that of the Bucovina chef from Brasov. In addition, Radu Anton Roman's recipe also includes the pork organs that we knew were put in a traditional Moldovan tochitura. If I haven't used them so far, it's their turn! The result was fabulous!
meats used for the tochitura are the pulp (not very degreased), pork shoulder, neck and / or pork breast. You can make any combinations you want between them. In fact, the meat left over from the shaping of the pieces to the cutting of the pig is used. A kind of & # 8222pork alms & # 8221, as described by Radu. Fry everything and simmer in lard.
Heart, tongue, liver or kidneys they give a special texture to this tochitura. Of course, the individual cooking times of the ingredients must be taken into account in order not to get a talmes balmes or, on the contrary, some pieces of rubber. It's not so easy to make tochitura because if you put everything in a cauldron or pan from the beginning you don't get a satisfactory result. If the heart and tongue are put first, the liver and kidneys should land in the pot last because they have cooking times of a few minutes. You will see in the following what I am talking about.
Sausages used for tochitura are smoked but soft, fresh, not from the dry ones we eat as a sausage. Of course we recommend homemade sausages & # 8211 see our recipes here.
The wine helps cook these heavy meats, gives a great flavor and balances fats. Tochitura is also served with red, tanned wine and I don't see why the same wine would not be used to prepare it. There are also versions of tochitura with white wine. Red wine gives it a darker color but also a deeper aroma.
Although the aromatic herbs do not appear in the recipe mentioned above, thyme is indispensable in most recipes, successfully accompanying garlic (put at the end). Aromatic herbs also have a digestive role, we use a lot of cumin (in Transylvania and Banat) especially for fatter steaks.
The traditional platter of the tochitura is with polenta, scrambled eggs (or cutlery) and grated cheese on top. A multi-storey building, full of flavor.
I give you the quantities for 6-8 servings of Moldovan tochitura. This way is good fresh, hot. It can also be reheated but it no longer has the same charm.
Moldovan tochitura recipe
1300 grams of pork (of which 400 grams of chop, 400 grams of pulp and 500 fat)
300 grams of pork liver
400 grams of pork heart
500 grams of pork kidney
400 grams of homemade sausages
100 ml of red wine
a few bay leaves,
salt and pepper to taste
other spices depending on preference (allspice, coriander, mustard seeds, etc.)
Way preparation for the Moldovan tochitura recipe
- Wash the meat, liver, kidneys, heart and cut into pieces of about 3-4 cm.
- In a frying pan (or better a pot of tuci if you have it) put the pieces of meat one by one depending on the cooking times. First the fat, then the meat and, after it browns, we add the wine and then the kidneys and the heart, the sausages and finally the liver.
See below the video recipe!
Subscribe to the Youtube channel too!
- We also add spices & # 8211 salt, pepper, bay leaf, allspice, coriander, garlic to taste and preferences.
- Let it boil / simmer over medium heat until the meat is almost ready and the juice has dropped, at which point you will notice that our tochitura starts to brown and a little "sauce" will form, which is actually a combination of wine and fat)
- When our tochitura is ready, we have to eat it with a little polenta next to it, over which we put some bellows cheese and an egg.
We should definitely have some pickles and a glass of red wine. Simple, fast and tasty)
Tochitură with polenta
1. Wash the meat, peel it, cut it into slices and fry it in a hot pan with oil.
2. Wash the liver, cut it into cubes and put it in the pan, along with the other pieces of meat. Mix lightly and season with salt and pepper. Gradually add bent wine with water and simmer until the meat is soft.
3. Finely chop the garlic and grind with a little salt. Thin with 2-3 tablespoons of water, then add the tomato paste and pour into the blender. Match the taste with salt and leave it on the fire only until the sauce decreases. Serve immediately with hot polenta, hot peppers and pickle or sauerkraut salad.
4. For the polenta, put 1l of water with half a teaspoon of salt on the fire. Sprinkle a handful of cornmeal, and when the water boils well, pour all the cornmeal at once. Pass the cornstarch with the cornstarch, let it boil for half an hour, then mix well so that no lumps remain. Add the butter and pour over a wooden bottom.
Method of preparation
1. Cut meat into cubes, as for a mincer.
2. Put the oil in the pan and heat it. When hot, add the diced meat. Leave it to turn white, and then add the two cups of water, the bay leaves and the peppercorns.
3. Simmer over low heat for 30 minutes. Then add the wine, tomato paste, cleaned garlic and cut into thin slices, season with salt, pepper, paprika and thyme, according to everyone's taste. Leave it on the fire for another 5-10 minutes.
Serve hot with hot polenta, egg yolk, grated cheese and pickles. I served it with pickled pumpkins.
Chicken ciulama with mushrooms
Cut the breast into cubes, season and lightly fry until it changes color. Separated
Poultry liver stew
Washed liver, put it in the fridge, in a bowl with milk for 30 '. Chop the onion, garlic
Moldovan tochitură with polenta
In a saucepan, brown the pork breast until the fat melts. If the meat is not fat enough, add a little lard or small pieces of bacon.
Then add the pork neck and mix.
Then add the pork liver and stir.
Add the pork lungs and kidneys and stir.
Add the sausages cut into medium pieces and thyme.
Stir and put the lid on. Let cook over medium heat for 35-40 minutes. Lift the lid from time to time and stir so that the meat on the bottom does not stick or burn. When ready, add the cleaned garlic cloves. Add the hot pepper, cut into thin slices and mix.
Add salt to taste and mix.
In a saucepan boil salted water and then add the rain corn. Stir with a whisk for a few minutes until hardened. Cook over low heat to avoid splashing.
Separately, fry the egg in a pan with a little oil, under the lid. Remove from the heat before the yolk turns white.
Serve with grated cheese / telemea and pickles to taste.