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Tochitura moldoveneasca

Tochitura moldoveneasca

Cut the meat into small pieces, salt and pepper to taste and fry in a few tablespoons of oil.

When the meat starts to brown, add the wine and fry for about 10 minutes, to form the sauce and even out the taste.

Serve with hot polenta, Telemea or bellows cheese, garlic and scrambled eggs.


A somewhat Moldovan tochitură

Tochitura, in its real name, comes from the verb to melt spoken in Moldovan - tochi. It is a food that has evolved over hundreds of years from pieces of fried pork to the combination we find today in restaurants with names such as Moldovan, Transylvanian and whatever.

The differences between the regions are given by the ingredients. Some put more pieces of beef, others put more pieces of chicken. The variant below is a simple tochittura, & icircn in which I played, for the sake of taste, with all kinds of flavors. Of course, you can add & icircn to it any other pieces of meat or spices that you enjoy.

ingredients

  • 4 slices of boneless pork chop
  • 1 c & acircrnat well smoked
  • 1 raw, thin pork (pork)
  • 5-6 cloves of garlic
  • 3-4 sprigs of green onions
  • 1 cup of semi-dry white wine
  • 3-4 juniper berries
  • c & acircteva red pepper and green peppercorns
  • 2 star anise pods
  • 1 tablespoon hot paprika
  • 1 teaspoon grated nutmeg
  • 1 tablespoon chopped thyme
  • for garnish - polenta, br & acircnză, scrambled eggs
  • frying oil

I cut everything into pieces - sliced, diced meat

Then I prepared the flavors, because I just didn't leave it like that, simple :) Star anise, allspice, green pepper - I ground them all.

I fried the pieces of meat in oil (if I had lard, it was even better).

When they were a little browned, I put them in the pan.

I left them for all 3 minutes, mixing them in one, then I put the sliced ​​green onion and the chopped garlic in the knife.

I then added the wine and added half a cup of water. Then I put the lid on the pot and let it boil for about 30-40 minutes, over medium heat, until the sauce has dropped. After this time (& icircn which I made the polenta, for example), I put the ground spices, plus paprika and nutmeg.

I mixed well, then I put thyme, I left it on the fire for about 3 more minutes and that was it.

I put the tochitura l & acircngă polenta, properly, I also put some bellows. I gave up the egg eye, willingly and unforced by anyone.


Romanian recipes. Niculina Măric's Moldovan tochitura

Moldovan Tochitura! This recipe is so popular in Moldova, that there is no housewife who does not know how to prepare it. The secret is to use some smoking for a more delicious taste. Among the ingredients are 500 g pork, 250 g smoked sausages, 250 g pork liver and two pork kidneys suitable in size.

Before we tell you how to prepare it, let's mention here the housewife from whom we learned the recipe. And that's because I'm very dear to her and I never tire of mentioning her, whenever given the opportunity. This wonderful lady is Niculina Maric, the wife of the naive painter Ioan Maric, the one I never tire of saying is a Chagall of Romanian naive art. He has been with her for almost half a century and, if the painter loves his dishes and has nothing to reproach them with, then it means that they must be very tasty. That is why, I say, we should trust and follow exactly the instructions for this.


A somewhat Moldovan tochitură

Tochitura, in its true name, comes from the verb to melt spoken in Moldovan - tochi. It is a food that has evolved over hundreds of years from pieces of fried pork to the combination we find today in restaurants with names such as Moldovan, Transylvanian and whatever.

The differences between the regions are given by the ingredients. Some put more pieces of beef, others put more pieces of chicken. The variant below is a simple tochittura, & icircn in which I played, for the sake of taste, with all kinds of flavors. Of course, you can add & icircn to it any other pieces of meat or spices that you enjoy.

ingredients

  • 4 slices of boneless pork chop
  • 1 c & acircrnat well smoked
  • 1 raw, thin pork (pork)
  • 5-6 cloves of garlic
  • 3-4 sprigs of green onions
  • 1 cup of semi-dry white wine
  • 3-4 juniper berries
  • c & acircteva red pepper and green peppercorns
  • 2 star anise pods
  • 1 tablespoon hot paprika
  • 1 teaspoon grated nutmeg
  • 1 tablespoon chopped thyme
  • for garnish - polenta, br & acircnză, scrambled eggs
  • frying oil

I cut everything into pieces - sliced, diced meat

Then I prepared the flavors, because I just didn't leave it like that, simple :) Star anise, allspice, green pepper - I ground them all.

I fried the pieces of meat in oil (if I had lard, it was even better).

When they were a little browned, I put them in the pan.

I left them for all 3 minutes, mixing them in one, then I put the sliced ​​green onion and the chopped garlic in the knife.

Then I added the wine, I put half a cup of water. Then I put the lid on the pot and let it boil for about 30-40 minutes, over medium heat, until the sauce has dropped. After this time (& icircn which I made the polenta, for example), I put the ground spices, plus paprika and nutmeg.

I mixed well, then I put thyme, I left it on the fire for about 3 more minutes and that was it.

I put the tochitura l & acircngă polenta, properly, I also put some bellows. I gave up the egg eye, willingly and unforced by anyone.


A somewhat Moldovan tochitură

Tochitura, in its true name, comes from the verb to melt spoken in Moldovan - tochi. It is a food that has evolved over hundreds of years from pieces of fried pork to the combination we find today in restaurants with names such as Moldovan, Transylvanian and whatever.

The differences between the regions are given by the ingredients. Some put more pieces of beef, others put more pieces of chicken. The variant below is a simple tochittura, & icircn in which I played, for the sake of taste, with all kinds of flavors. Of course, you can add & icircn to it any other pieces of meat or spices that you enjoy.

ingredients

  • 4 slices of boneless pork chop
  • 1 c & acircrnat well smoked
  • 1 raw, thin pork (pork)
  • 5-6 cloves of garlic
  • 3-4 sprigs of green onions
  • 1 cup of semi-dry white wine
  • 3-4 juniper berries
  • c & acircteva red pepper and green peppercorns
  • 2 star anise pods
  • 1 tablespoon hot paprika
  • 1 teaspoon grated nutmeg
  • 1 tablespoon chopped thyme
  • for garnish - polenta, br & acircnză, scrambled eggs
  • frying oil

I cut everything into pieces - sliced, diced meat

Then I prepared the flavors, because I just didn't leave it like that, simple :) Star anise, allspice, green pepper - I ground them all.

I fried the pieces of meat in oil (if I had lard, it was even better).

When they were a little browned, I put them in the pan.

I left them for all 3 minutes, mixing them in one, then I put the sliced ​​green onion and the chopped garlic in the knife.

I then added the wine and added half a cup of water. Then I put the lid on the pot and let it boil for about 30-40 minutes, over medium heat, until the sauce has dropped. After this time (& icircn which I made the polenta, for example), I put the ground spices, plus paprika and nutmeg.

I mixed well, then I put thyme, I left it on the fire for about 3 more minutes and that was it.

I put the tochitura l & acircngă polenta, properly, I also put some bellows. I gave up the egg eye, willingly and unforced by anyone.


To be a Moldavian Tochitură, to celebrate it

Ingredients to gather

  • 500 g diced chicken breast Delicious from Vaslui
  • 5 tomatoes
  • 1 cup white wine
  • 2 onions
  • 2 strands of celery stalk
  • 4 cloves of garlic
  • 2 tablespoons butter
  • 4 tablespoons olive oil
  • 2 bay leaves
  • 1 bunch of chopped parsley
  • salt and pepper to taste

Steps to follow

1. Melt the butter in a saucepan over low heat, add the oil, finely chopped onion and 2 cloves of garlic in the peel.
2. After the onion softens and turns golden, remove the garlic and add the meat, brown over high heat.
3. Pour the wine into the cauldron, add the finely chopped celery, bay leaves.
4. Boil over medium heat for about 15 minutes, add peeled and chopped tomatoes, 2 cloves chopped garlic, salt and pepper.
5. Put on low heat and cook for another 45 minutes (the sauce should have a suitable consistency and the meat should be tender).

After the tochitura is almost ready, the polenta is quickly prepared, which is turned over on a wooden bottom, as tradition says.
Make a turret in the middle, fill it with tortillas, "perfume" it with parsley and serve it with the family and all the loved ones.
Great appetite, thank you, we celebrate together, small and large, because it's a big holiday!


1 kg. Fat-free pork,
500 g. Pork liver,
500 gr. Pork hearts.
500 gr. Pork tongue,
1 tablespoon chicken-flavored maggi
5 gr. Ground pepper,
1 teaspoon pork spices,
3 onions,
4-5 cloves of garlic,
100 .ml .ulei,
4-5 bay leaves

Wash the meat, cut into large enough cubes and put in a bowl, over the meat add the spices, ground pepper, mash the secret of taste, sliced ​​onion, garlic cloves, oil, bay leaves, add 100 ml. water, put the lid on and boil everything over high heat, when the meat is cooked, take the lid off and let the meat brown well, then turn off the heat.


Ingredients for Moldovan tochitura

& # 8211 3 tablespoons oil- 1 glass of dry white wine

& # 8211 salt, pepper, paprika, thyme, bay leaf

Moldovan Tochitura & # 8211 how to prepare:

Put the oil in the cauldron, and when it has heated, add the bacon and the diced pork leg. Stir well until the bacon begins to melt.

Add water, salt, pepper and bring to a boil until all the water has evaporated.

After the water has evaporated, add the sausages.

Leave a little and quench with a glass of white wine.

Mix well and allow to partially cover with a lid.

Prepare the polenta for Moldovan tochitura and fry eggs mesh.

Place the polenta for a portion in the middle of a flat plate and carefully place an egg on top of it and then add around it the meat and sausages that you prepared earlier.


1 kg. Fat-free pork,
500 g. Pork liver,
500 gr. Pork hearts.
500 gr. Pork tongue,
1 tablespoon chicken-flavored maggi
5 gr. Ground pepper,
1 teaspoon pork spices,
3 onions,
4-5 cloves of garlic,
100 .ml .ulei,
4-5 bay leaves

Wash the meat, cut into cubes large enough and put in a bowl, over the meat add the spices, ground pepper, mash the secret of taste, sliced ​​onion, garlic cloves, oil, bay leaves, add 100 ml. water, put the lid on and boil everything over high heat, when the meat is cooked, take the lid off and let the meat brown well, then turn off the heat.


Video: Tochitura moldoveneasca cu mamaliguta (November 2021).