Put a little oil in a pot of tuci.
the meat is washed and cut into pieces.
it is added over the hot oil and browned a little on both sides.
then add salt and pepper to taste and sprinkle with water, little by little.
peel the tomato, finely chop and place over the meat.
when the meat is almost ready, add the wine and 5-6 cloves of finely chopped garlic.
and finally put 4-5 fresh sausages, cut in half and leave on the fire until they are fried.
when it is ready, take the kettle off the heat and make it polished but softer. (the water is boiled with a little salt and a handful of corn flour. spin with the facet until it is ready)
place the tochitura and polenta on a plate, grate the cheese on top, and put some pickles next to it.
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.
- 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.
Moldovan pork tochitura
Who doesn't know, who hasn't heard, or who hasn't eaten yet, at home or at a restaurant, a Moldovan tochitura?! A simple and well-known ancestor recipe, but cooked in so many ways that you don't know which one is the original. But what matters, after all. It is a food that is made so easy that it even goes cooked according to everyone's taste.
The principle is simple: a certain amount of fatter pork, internal pork organs and some sausages. Smoke, if possible, to taste better. They are usually cooked in lard, also over low heat. A delight in the end. And it is served with hot polenta, salted sheep's cheese and inevitably an egg, fried in oil. Or, why not, better still in lard, that's enough)
But what do you do when you want to eat Moldovan tochitura but some health problems do not allow you. Give up? Obviously not. You adapt the recipe. And instead of cooking slowly in lard, cook the meat in water first and then in your own fat at the end. Try this option too. You will definitely like it.
How to prepare the best Moldovan tochitura. The secret ingredient that makes meat more tender and flavorful
The recipe for Moldovan tochitura is as simple as it is tasty. Unlike other areas of the country, where housewives add onion, grated carrot, tomato broth or paprika to the steak, Moldovan women stew the meat with a cup of dry white wine. This is the ingredient that makes the meat tenderer and more flavorful. The spices that should not be missing from the Moldovan tochitura are: thyme, pepper, bay leaves and garlic. It cooks in about an hour.
Ingredients for 4-5 servings:
* one kilogram of pork (leg, lean ribs or neck)
* 150 grams of lard, oil or bacon cut into small cubes
* 150-200 ml dry white wine
* salt, pepper, thyme, bay leaves, 6-8 cloves of garlic
Method of preparation:
Cut the pork into cubes (3x3 cm). The best tochitura is made from very fresh meat, a little fatter (in no case from muscle or lean meat). In a pot of tuci, melt the lard or the diced bacon (if we don't have it, we can heat a few tablespoons of oil, enough to grease the bottom of the pot), then add the meat. Mix with a wooden spoon / spatula until the meat is white on all sides, then add a cup of water and let it boil. When it decreases, add a little more water and mix so that the meat boils over low heat. Add salt to taste, pepper, bay leaves and thyme. After the water drops and the meat turns brown, it is smothered with wine. Towards the end, add the chopped garlic and cook for another 5-10 minutes.
Moldovan tochitura can contain, according to preferences, sausages or pork organs (liver and kidneys). These should be added to the pot after the steak boils for the first time. To a kilogram of meat is added a maximum of 300 grams of sausages and 250 grams of diced organs.
When the tochitura is almost ready, boil the polenta and fry the mesh. When everything is ready, place the polenta on a flat plate in the middle, place the fried eye with grated salted cheese on top and put the tochitura with sauce around the polenta.
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 yet, now 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 dried ones we eat as 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.
& # 8222Plating & # 8221 The traditional 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.