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Tochitura from pig organs

Tochitura from pig organs


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Pork organs and pulp we use as much as we want and which we prefer.

After washing and letting the organs and pork drain well, we will chop them into small cubes.

In a pan with a few tablespoons of oil (or lard) put finely chopped onion and then the meat and organs. Salt and pepper to taste. Let it fry, stirring occasionally. When they have softened a little, put half a cup of soup, or hot water, crushed garlic, put the lid on and let it boil. Towards the end we add the wine, the tomato juice, the sweet and hot paprika, the thyme. Leave it on the fire for another 5 minutes and you're done.

Langa tochitura- "... a polite, outlaw, vartoasa will steam you madly,

printed on a cauldron, chewed until the facaletto is broken by one who does not wear out easily,

and a thick red wine, the true blood of the earth, will foam thinly in a jug

...."as recommended by us Octavian Stoica!

And why not? over the polenta a beautiful egg, sprinkled with grated cheese, in abundance. Some pickles also go very well with it.


Moldovan tochitură recipe. The ingredient that makes meat tender and fragrant

Tochitura is without a doubt one of the most loved dishes among Romanians. Romanian restaurants start their menus more and more often with this dish.

Depending on the area in which it is prepared, tochitura has certain different names and recipes. And yet, Moldovan tochitura seems to be the most popular option.

This is due to the dry white wine that is used in the preparation of tochitura when the meat is simmered. Wine in Moldova is preferred to onion carrot, broth and more, ingredients used in other areas. It turns the meat into something fragile and nice-smelling.

The recipe from Moldova is simple and yet very good. It contains some ingredients without which it would not have the same unique taste. Namely, thyme, thyme, pepper, bay leaf and garlic.

If you want to make four or a maximum of five servings, you will need 1 kilogram of pork on the leg, ribs or neck, 150 grams of lard, oil, or very finely chopped bacon, 150 or of 200 ml of white wine, dry and salt, pepper, bay leaves, thyme, six or eight cloves of garlic.

Try to cut the pork as evenly as possible into small cubes. A little fat meat is best suited, not lean.

Put the bacon or lard in a cauldron to melt. If you only have oil then put enough to fill the bottom of the pot. And put the meat. Stir in the meat until it turns white on all sides. Add a little water and bring to a boil. Every time the water drops you have to be careful to add another and keep mixing. keep the fire low.

Add ingredients to taste: thyme, pepper salt, bay leaves. When the water drops and the meat turns slightly brown, pour the wine. When it is almost ready, add the chopped garlic. and stop the fire after about fifty minutes.

In some cases, pork or sausage organs are placed in the Moldovan tochitura. If you want to add them, do it after it has boiled in the first boil. If you use a kilogram of meat, put about three hundred grams of sausages or diced organs.

Tochitura is usually eaten with polenta and poached eggs. Equally important is the way we arrange the plates. So, put the polenta in the middle on a large plate, put the grated cheese on top of it, and put the tochitura around the polenta.


Pork chop

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)

Tochitura of organs

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Chicken steak with wine sauce

Meat dishes, Christmas recipes I could say that it is a tochitura but considering that tochitura by definition is a food cooked only with pork, pork organs and sausages, I thought it would be more appropriate to call it steak chicken with wine sauce. -chicken bouquets.

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Easter preparations, Appetizers lamb organs onion green eggs lamb puree

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Meat dishes -1,300 kg pork neck -200 g broth -500 g tomato juice -3 bay leaves -salt -piper

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Meat dishes 600 g pork leg 250 g smoked bacon 150 g sausages 2 garlic cloves 100 ml white wine 2 tablespoons donut paste 2 tablespoons oil salt pepper

Tochitura as in Focsani

Meat dishes 300 g pork pulp 3 slices ham 200 pork liver 2 onions 5-6 mushrooms 4 cloves garlic salt pear thyme and 150 ml red juice.

Lamb tripe

1500gr lamb organs 2 green onions 2 green garlic 1 large parsley 1 large dill 7 eggs salt pepper

Stew

Meals, Meat dishes 1/2 kg pork, 3 smoked sausages, 1 jar of mushrooms, 1 small box of tomatoes in broth, 2 tablespoons broth, parsley and other ingredients - to taste

Kidneys - organs: liver kidneys heart tongue spleen -5 bundles of green onions - 5 bundles of green garlic - 8 dried white onions - 4 bundles of parsley - 5 bundles of dill - spices for drob - salt - pepper - 17 eggs

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Lamb tripe

Kidney lamb organs: lungs heart liver kidney spleen pieces of meat belly powder 3 bundles of green onions 2 dried onions 1 bunch of fresh dill 2 bundles of fresh parsley 4 hard boiled 4 raw eggs salt pepper.

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Meals, Meat dishes of lamb organs (lungs, heart, liver, kidneys and spleen), a bunch of green onions, a bunch of parsley, 6 eggs, 1 bunch dill, pepper salt

Tochitura mocaneasca

Meat dishes 600 g lean pork 200 g smoked sausages 150 g liver 350 ml wine 2 tablespoons lard 1 tablespoon donut paste 6 cloves garlic 2 strands thyme salt ground pepper hot paprika

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Meat dishes 250 gr. pork 250 gr. beef 1 carrot 2 peppers 2 large onions oil salt pepper

Tochitura olteneasca (Super appetizing)

Meat dishes -1 kg pork tenderloin -200g smoked ribs -2-3 onions -9-10 mushrooms -1 bell peppers (preferably red) -2-3 tomatoes -50ml oil -pickle -100 ml white wine -a leaf laurel -piper -salt-garlic -basil

Lamb tripe

Kidney organs from lamb (heart kidney spleen liver) 5-7 strands of green onions, 4 strands of green garlic, 3-4 eggs, a bunch of parsley, a bunch of dill, 1 pinch or breadcrumbs, pepper salt, 2-3 hard boiled eggs

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Stew

Meat dishes 800 g pork leg 300 g smoked sausages homemade 300 g smoked meat 2 onions 50-75 ml oil 1 bay leaf salt and pepper 250 ml. white wine 2 tablespoons broth 3 cloves garlic telemea for shaving on top (optional)

Tochitura Cirio

Foods with vegetables 1 chicken breast 100 g smoked sausages 300 g chicken liver 300 g pork leg 300 g yolks (mushrooms) 300 g corn flour 5-6 cloves garlic 1 can red tomatoes in peeled cirio broth 1 onion green parsley salt hot pepper

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Simple and delicious pork stew

Pork, Meat dishes, Meals 400 g pork (leg) 100 g liver 300 g smoked sausages salt pepper 2 cloves garlic bay leaves 1/2 teaspoon paprika 2 tablespoons lard a glass of wine 4 tablespoons broth

Tochitura a la Trusii

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Tochitura with pork and chicken

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Game tochitura

Dishes with offal meat from 3-4 rabbits (liver kidneys heart lungs -optional), oil, 1 glass wine 2-3 suitable onions, 1-2 carrots 1 parsnip celery salt or delicate peppercorns paprika or hot pepper juice tomatoes or broth 4-5 cloves of garlic.

Tochitura moldoveneasca

Meat dishes 500 gr pork liver 500 gr pork kidney 500 gr pork heart 500 gr lean pork 500 gr pork sausages 1 head of garlic 300 ml oil

Unforgettable tochitura

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Drobusoare & quotCelib De Prepelita & quot

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Tochitura from organs, with sauce

Meat dishes according to the saying - tuica is also made from plums - so is the tochitura also made from organs. beef kidney pork kidney pork heart pork tongue pork breast breaded onion garlic finely chopped salt pepper paprika hot broth

Pork tochitura

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Poultry roll

1 kg chicken organ mixture (pipette hearts liver) 3 onions 1 bunch fresh parsley 1 bunch fresh dill 5 eggs 1 tablespoon white breadcrumbs salt and pepper to taste

Chicken steak with wine sauce

Meat dishes, Christmas recipes I could say that it is a tochitura but considering that tochitura by definition is a food cooked only with pork, pork organs and sausages, I thought it would be more appropriate to call it steak chicken with wine sauce. -chicken bouquets.

Drob from pork organs

Appetizers, Meat appetizers, Christmas pig organs (spleen, liver, kidneys, heart, bojog) 300 gr pork meat 5-7 green onion strands 5 eggs 1 bunch of parsley 1 bunch dill 1 breadcrumbs salt and pepper

Lamb tripe

Easter preparations, Appetizers lamb organs onion green eggs lamb puree

Stew

Meat dishes -1,300 kg pork neck -200 g broth -500 g tomato juice -3 bay leaves -salt -piper

Tochitura Moldoveneasca.

Meat dishes diced potatoes 500 g pork leg 500 g smoked sausages 3-4 tablespoons lard (oil) 4 onions 10 cloves garlic salt and pepper to taste

Pork tochitura

Food, Potato dishes, Christmas 1.5kg meat, 0.5 kg onion, 100g white wine, 200g pepper and tomato broth, salt to taste

Tochitura as in Focsani

Meat dishes 300 g pork meat 3 slices ham 200 pork liver 2 onions 5-6 mushrooms 4 cloves garlic salt pear thyme and 150 ml red juice.

Transylvanian Tochitura

Meat dishes 600 g pork leg 250 g smoked bacon 150 g sausages 2 garlic cloves 100 ml white wine 2 tablespoons donut paste 2 tablespoons oil salt pepper

Lamb tripe

1500gr lamb organs 2 green onion 2 green garlic 1 large parsley 1 large dill 7 eggs salt pepper

Stew

Meals, Meat dishes 1/2 kg pork, 3 smoked sausages, 1 jar of mushrooms, 1 small box of tomatoes in broth, 2 tablespoons broth, parsley and other ingredients - to taste

Kidneys - organs: liver kidneys heart tongue spleen -5 bundles of green onions - 5 bundles of green garlic - 8 dried white onions - 4 bundles of parsley - 5 bundles of dill - spices for drob - salt - pepper - 17 eggs

Kidneys ingredients: - organs: liver kidneys heart tongue spleen -5 bundles of green onions - 5 bundles of green garlic - 8 dried white onions - 4 bundles of parsley - 5 bundles of dill - spices for drob - salt - pepper - 17 eggs

Lamb tripe

Kidney lamb organs: lungs heart liver kidney spleen pieces of meat belly powder 3 bundles of green onions 2 dried onions 1 bunch of fresh dill 2 bundles of fresh parsley 4 hard boiled 4 raw eggs salt pepper.

Lamb fillet with eggs

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Tochitura mocaneasca

Meat dishes 600 g lean pork 200 g smoked sausages 150 g liver 350 ml wine 2 tablespoons lard 1 tablespoon donut paste 6 cloves garlic 2 strands thyme salt ground pepper hot paprika

Stew

Meat dishes 250 gr. pork 250 gr. beef 1 carrot 2 peppers 2 large onions oil salt pepper

Tochitura olteneasca (Super appetizing)

Meat dishes -1 kg pork tenderloin -200g smoked ribs -2-3 onions -9-10 mushrooms -1 bell peppers (preferably red) -2-3 tomatoes -50ml oil -pickle -100 ml white wine -a leaf laurel -piper -salt -garlic -basil

Lamb tripe

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Lamb tripe

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Stew

Meat dishes 1/4 kg pork 1/4 veal 1/4 kg sausages 300 gr corn 150 gr Telemea cheese 1 glass of red wine 4 cloves garlic thyme 1 egg

Tochitura moldoveneasca

Thyme 500gr. fresh pork cut into small pieces, 4 smoked sausages, 150 ml. white wine, 3-4 cloves of crushed garlic, 150gr. salted sheep cheese, 3 eggs, oil, thyme, salt pepper polenta: corn water salt.

Goat organs

Kidneys organs from 1ied: liver lungs heart kidney 500g goat meat 6 bundles green onion 2 bundles green garlic 10 eggs 4 bundles parsley 4 binds dill 2 tablespoons white breadcrumbs 1 tart or pie dough salt and pepper to taste 1/2.

Moldovan tochitura, made in. Bihor

Wine, Malai pork (as much as your heart allows) a clove of garlic an onion a cup wine 150 g smoked house sausage salt pepper oil corn flour 4 eggs Telemea cheese (sheep's cheese)

Tochitura taraneasca

Meat dishes 1 chicken breast 100 g smoked sausage 300 g chicken liver 300 g pork meat 300 g yolks (or other mushrooms) 5-6 cloves garlic 1 can red tomatoes in broth 1 green parsley onion 300 g corn salt pepper pepper

Tochitura moldoveneasca

Meat dishes -500 g pork -2 sausages (preferably smoked) -oil -1 glass of wine -3-4 cloves garlic -salt ground pepper -2 eggs -200 g cheese (sheep cow goat. According to preferences) for polenta: - corn -water -salt -a little oil

Stew

Meat dishes 800 g pork meat 300 g smoked sausages homemade 300 g smoked meat 2 onions 50-75 ml oil 1 bay leaf salt and pepper 250 ml. white wine 2 tablespoons broth 3 cloves garlic telemea for shaving on top (optional)

Tochitura Cirio

Foods with vegetables 1 chicken breast 100 g smoked sausages 300 g chicken liver 300 g pork leg 300 g yolks (mushrooms) 300 g corn flour 5-6 cloves garlic 1 can red tomatoes in peeled cirio broth 1 onion green parsley salt hot pepper

Tochitura - to my liking

Meat dishes 1 larger chicken breast 350g leaner pork (I used muscles 250-300g fresh sausage 2-3 cloves garlic 1 onion in my case tomato 1-2 glasses of white wine 1 can of tomato juice salt and pepper, laurel

Tochitura dobrogeana

Meals, Meat dishes 1 kg pork 50 ml oil 2 bay leaves 10 - 15 peppercorns 2 cups water 1 glass of red wine 3 tablespoons tomato paste 1 head garlic salt paprika ground pepper

Simple and delicious pork stew

Pork, Meat dishes, Meals 400 g pork (leg) 100 g liver 300 g smoked sausages salt pepper 2 cloves garlic bay leaves 1/2 teaspoon paprika 2 tablespoons lard a glass of wine 4 tablespoons broth

Tochitura a la Trusii

Meat dishes 1 kg of pork 2-3 pieces of liver 2 pieces of kidney 2 sausages a piece of pork heart half a kg of beef 2 suitable onions 3 cloves garlic 2 bay leaves salt and pepper to taste 1 cup tomato sauce

Tochitura with pork and chicken

Food, Meat dishes, Christmas pork neck chicken breast fresh sausages smoked sausages smoked ham 2 glasses of wine 1 glass of tomato juice salt pepper thyme garlic polenta

Garlic, Green garlic, Dill lamb or pork organs salt pepper green garlic green onion green dill 4 eggs or 2 larger eggs 3 boiled eggs (or more).

Game tochitura

Dishes with offal meat from 3-4 rabbits (liver kidneys heart lungs -optional), oil, 1 glass wine 2-3 suitable onions, 1-2 carrots 1 parsnip celery salt or delicate peppercorns paprika or hot pepper juice tomatoes or broth 4-5 cloves of garlic.

Tochitura moldoveneasca

Meat dishes 500 gr pork liver 500 gr pork kidney 500 gr pork heart 500 gr lean pork 500 gr pork sausages 1 head of garlic 300 ml oil

Unforgettable tochitura

Meat dishes 2 poultry breasts 300 g pork tenderloin 2 sausages 2 Oltenian sausages 300 g poultry liver 1 glass of sweet white wine vegeta, garlic, thyme, paprika, ketchup 300 g bellows cheese or telemea 100 g oil malai ptr.mamaliguta.

Tochitura Moldoveneasca

Meat dishes 150-200 gr. sausages 200 gr boneless chicken legs (or 1 piece chicken breast) 300-350 gr pork (chop neck.) tomato paste salt pepper thyme paprika 100-150 ml red wine oil cheese eggs polenta

Drobusoare & quotCelib De Prepelita & quot

Cherry tomatoes, Kidneys, Lamb 1 kg lamb organs - liver lungs heart kidney spleen 2 dried onions 3 bundles green onions 100 goose oil or lard 1 bunch green parsley 1 bunch green dill 2-3 large eggs salt pepper powder lamb 50- 60 gr butter nest 150 gr parmesan.

Pork stew with smoked sausages

Cooked food, Pork, Meals 500 g lean pork 300 g smoked sausages 2 cloves garlic 1 tablespoon dried thyme 2 bay leaves 2 tablespoons oil 1 glass red wine 200 g tomato juice 1/2 teaspoon paprika salt pepper for served: polenta 1 egg eyes telemea cheese

Pork tenderloin with tomato sauce and natural potatoes

Meat dishes 5-600 gr pork 2 large onions 2 large tomatoes 1 hot pepper 1 kg potatoes 5 lg tomato paste spices: ground cury pepper, peppercorns thyme spices for potatoes natural salt

Tochitura moldoveneasca

Meat dishes pork 300-400 gr about 4-5 slices of bacon 3 cloves of garlic a glass of red wine & bay leaves, black stone beans homemade vegeta some bellows cheese (taken from the market) pickled gogonele and cauliflower polenta (ie water with.

Aochitura of mutton and mutton sausages

Red wine, Wine (6 servings) 700 g marinated mutton pastrami 700 g smoked mutton pastrami 1 pc. (approx. 30-40 cm) fresh mutton sausages 250 ml tomato juice 6-7 cloves garlic & nbsp 2 tablespoons oil 80 ml red wine white pepper to taste

Butcher's tochitura with cus-cus

Cheese, Hot paprika, White wine 1 kg pork meat 200 g spicy sausages 100 g & nbsp kaizer 150 g liver 150 ml white wine 1 head of garlic 1 tablespoon hot paprika pasta 1 tablespoon lard 150 ml meat soup 4 eggs 200 g cheese 250 g cous -cut hutton 2 tablespoons oil salt pepper.

Moldovan tochitura-festive holiday table.

Bay leaves, Dafin 1.2 kilograms boneless pork (or combined with chicken) 300 grams smoked sausages 6 cloves of garlic 2 cups dry white wine 4 tablespoons lard 2 tablespoons grated paprika sweet 3 bay leaves 1 tablespoon thyme salt black pepper.

Tochitura moldoveneasca

Dafin pork about 300-400 gr about 4-5 slices of bacon (from monya) 3 cloves of garlic a glass of delicate red wine bay leaves 3 black stone berries some bellows cheese (taken from the market) gogonele and pickled cauliflower (as in our at.

Moldovan tochitura with wine

Meals, Meat dishes pork about 300-400 gr about 4-5 slices of bacon (from monya) 3 cloves of garlic a glass of delicate red wine, bay leaves, 3 black stone berries some bellows cheese (taken from trade) pickled gogonele and cauliflower (as in our country, at.

Turkey breast stuffed with rainbow rice

Dill, Cherry tomatoes, Rice 1/2 turkey breast a few organs (liver pipota heart) 3 slices of bread 100 g sliced ​​mushrooms sun food 4 eggs 1 onion 3-4 cloves garlic 1/2 red bell pepper green dill green parsley 150 ml white wine salt pepper smoked paprika 1 tablespoon pasta.


Tochitura from organs, with sauce

ingredients
According to the saying - tuica is also made from plums - the same way, tochitura is also made from organs.,, Beef kidneys, pork kidneys, pork heart, pork tongue, breaded pork breast, onion, finely chopped garlic , salt, pepper, paprika, broth

Difficulty: Average | Time: 1h 30 min


Pork chop

Medi, I had been planning to make a tochitura for 3 months :) I kept postponing it because I wanted to prepare it like a book, but today I felt like it and I only made it with pork. Usually I put chicken, the beef seems too strong and too dark.

Thank you Man for this delicious recipe.

With pleasure, I hope you find on the blog other recipes that will catch your eye` :)

It is a delicious tochitura, I tried it last week and since then my future husband has been asking me all the time when I will make it. Today I prepared a big surprise for him :)), I made the tochitura again, I can't wait for him to come from work to see his reaction: p! Tomorrow I will try the famous fluffy donuts, I hope I don't laugh: P. Thanks for the recipes!

Tochitura is addictive, I felt it on my skin too :)) You don't have to worry, but for encouragement, I wish you good luck tomorrow with the donuts!

what a fall of red or white wine

I put red wine on the pork tochitura. But, if I only have white wine at hand, I use that one too, I just won't respect all the recipes and rules now with holiness :)

Does it look like Dobrogea tochitura ?!

Thanks for the recipe, mine ate like outlaws. ))

With pleasure! You kind of got me thinking, I should rename the recipe, I think it would sound good & outlaw quottochitura & quot :))

Off at last. I was a little upset that I had to cook today but I didn't know what. and you posted 2 recipes with potatoes one after the other and it didn't work. so I ran through your recipes and stopped at the tochitura. not to mention that I also chose the weekend menu. stuffed thighs. fish plate and dessert eclairs..but. there is always a gift. I can't disappoint you like you. )) adapt recipes. but thanks for the inspiration Lorena

I like the chosen menu, even if it doesn't have potatoes at all :) I think you shouldn't even mention that you adapted them, but only do it when you haven't found what to adapt - if it ever happens :))


What ingredients do we use for the Dobrogean and Bucovina tochitura recipe?

How do we prepare the Dobrogean, Bucovina Tochitura recipe or pork tochitura with onions?

You can read the written recipe further or go directly to the video recipe by clicking on the picture.

VIDEO RECIPE

We cut the meat into pieces, in cubes with a side of 3-4 centimeters.

Heat the oil in the pot, it is ideal to use a kettle or a pot of tuci.

When the oil has heated up, add the meat, then mix.

When the meat has blanched, add diced onions or slices, a glass of water, about 200 ml, reduce the heat and put a lid. Let everything simmer, let the meat simmer.

When the water has dropped, add another glass of water if needed, the meat must be tender.

Add the broth, half of the garlic, a tablespoon of grated salt, a teaspoon of pepper, a teaspoon of paprika, about a teaspoon of dried thyme.

Put the lid back on and let everything simmer until the meat is soft.

When the meat is well cooked, add the wine and let it boil for another 15 minutes.

At the end, turn off the heat and add the rest of the garlic on top, mix and let it breathe for a few minutes before placing it on the plate.

Gina's advice

You can also add pork neck or breast, with or without bone, but also homemade sausages.

How to serve Dobrogean, Bucovina tochitura or pork tochitura with onions and broth?

Serve hot with polenta, Together with pickles . You can also serve an egg, sheep's or goat's cheese on top.

I haven't laid an egg and cheese now, I left it that simple. It's too hot to eat egg and cheese, it has millions of calories a portion anyway. But it's fantastically tasty!

Good appetite and increase cooking as many tasty traditional recipes as possible!

Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Dobrogean, Bucovina or pork tochitura with onion


Moldovan Tochitura. Recipe with polenta, egg and cheese

Some housewives make chicken or beef steak, both very tasty, but when we think of steak we immediately say pork. Can be used: pork neck, shoulder, leg or chest. Pork sausages, smoked or not, a little rib or smoked bacon can also be added. Many housewives add pork organs to the frying pan: heart, liver, kidneys.

Ingredients

  • 2 sausages
  • 100 g pork leg
  • 100 g pork liver
  • 2 cloves of garlic
  • 1 tablespoon tomato paste
  • 100 g of water
  • 50 g wine,
  • Salt
  • Pepper
  • Paprika
  • Oil.

How to prepare

In a saucepan, put the cut pulp and liver into pieces and let them brown. Add water, salt, pepper and crushed garlic. After the juice has evaporated, put the sausages, tomato paste and paprika in a cauldron. After 5 minutes, pour the wine and let it simmer. Serve with scrambled eggs, polenta and grated telemea.

The three elements: tochitura, polenta and egg yolk must be ready at the same time.


Tochitura moldoveneasca as in the southern part of Moldova, from where my mother comes from, I know she is very good.

Probably most of them usually consider the Moldovan tochitura the one without tomato juice, as it is prepared in the northern area, towards Bucovina. In fact, I also prepared this recipe here.

I think the one with tomato juice is much better. A little sauce in which to spread the polenta is a dream.

My husband and two other friends prefer bread, but each man has his own tastes and preferences.

I don't know if this recipe is a classic one, but I know for sure that this is how I ate it in the Focsani area in at least 4 restaurants (before the 2000s) and in the family.

There is also the variant of tochitura with organs (liver and kidneys), presented by Radu Anton Roman in his book. I'm sure something really good is coming out, but I prefer to stick to my childhood version.

In winter, when we prepare more pork, the recipe for this steak will come for lunch, but also for dinner.

Pieces of tender meat, low steak with sauce, are the perfect delicacy with which we can crave a good meal with pork.

I remember that my family always had a cup of tuica fiarta at dinner. Tuica goes very well with Moldovan tochitura. Either you choose the present one, or the one without sauce, from the north of Moldova.

And when you grow up with smells and tastes, they seem to cling to you for the rest of your life. So, when I set out to prepare the tochitura, I put the brandy on the fire.

What do your food memories look like? Are they related to simple meals, family and good food stories?

In addition to this pork chop, you will find the recipes from the area where I spent my holidays and marked my childhood on the blog: rice with prunes, God's Diapers & # 8211 Cakes for Christmas Eve, Moldovan gogonele salad, plum jam with nuts, apricot jam with kernels.

For the pork tenderloin, fat meat (pulp), neck and pork breast are used, next to which the pieces of smoked sausages reach the pan. In most restaurants you will find an egg arranged over polenta and some grated cheese.

There are also locations where this is not served. I'm throwing it next to you or it's completely missing!

In fact, in Bucovina, where I expected the best food, I had some bread bought from the supermarket, as well as some sausages or cheeses.

But, the part with Bucovina touristy and less touristy, is another story.

This is about the Moldovan tochitura in the version with tomato sauce. I leave below the list of ingredients and how to prepare the Moldovan tochitura with polenta and scrambled eggs & # 8211 tochitura with tomato sauce.

INGREDIENT:
(for 4 people)

700 g pork chop (can also be meat)
300 g pork breast
300 g smoked sausages
2 tablespoons lard
3 tablespoons oil
300 ml water
200 ml white wine
4 cloves garlic (2 more optional)
1 tablespoon tomato paste
3 tablespoons thick tomato juice
1/4 teaspoon thyme
1 bay leaf
paprika
salt
4-5 peppercorns
pepper

To be served:
polenta
grated salted cheese (cottage cheese, telemea or bellows)
4 eggs

Heat the lard and oil in a pan or in a saucepan. We fry the pork chop and breast until they start to change color & # 8211 turn white evenly.

Adaugam apa, frunza de dafin, cimbru, 4-5 boabe de piper si cateii de usturoi pisati. Lasam la foc mic, cu capac 10 minute, apoi luam capacul si tinem pe foc pana se evapora lichidul. In momentul in care uleiul incepe sa prajeasca iar carnea (verificam daca este carnea patrunsa) adaugam carnatii. Daca nu este gata carnea mai adaugam o cana de apa si lasam iar sa fiarba pana se evapora lichidul.

Cand s-au prajit si carnatii stingem cu vin alb, adaugam pasta si sucul de rosii, eventual inca 1-2 catei de usturoi pisati, amestecam si lasam la foc mic pana se evapora iar lichidul.

Cat timp pregatim tochitura punem la fiert mamaliga, astfel incat sa le terminam relativ in acelasi timp. Pregatim cate un ou ochi pentru fiecare farfurie si radem branza. Punem mamaliga in fiecare farfurie, peste aceasta punem branza rasa si ca topping un ou ochi. Asezonam cu sare si piper, apoi aranjam in jurul mamaligii carnea cu putin sos ce rezulta in urma prajirii.

Insotim tochitura moldoveneasca cu un pahar de vin rosu si muraturi dupa pofta.


Video: How to create a world where no one dies waiting for a transplant. Luhan Yang (June 2022).


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