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Stew

Stew


Being wekend we kind of got our heads around the food; Instead of sitting quietly, in my place, I made a thick tochitura, which I sprinkled with a glass of wine and some mini fruit tarts.

  • 500 gr pork (boneless pulp)
  • 200 gr smoked sausages
  • 1 tablespoon top with tomato paste
  • 2 tablespoons oil
  • 1 glass of red wine
  • 1 large clove of garlic
  • salt,
  • pepper,
  • sweet Boya ,
  • thyme (I used fresh thyme sprigs)

Servings: 4

Preparation time: less than 90 minutes

RECIPE PREPARATION Tochitura:

In a large saucepan, heat the 2 tablespoons of oil, then add the sliced ​​pork leg and the pieces, the sausages and sprinkle the spices to taste; turn the meat from side to side, so that it does not burn, then, when it is done, add 2 cups of water and a third without the cleaned and finely chopped garlic. Cover the pan and let it boil until completely reduced.

When ready, add the wine, remaining garlic and tomato paste; mix well and leave for 5-10 minutes. boiling.

Serve hot, with polenta covered with grated telemea and an egg.


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 tochitura
  • -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.

Instructions

For this recipe you need the following:

Cut the mushrooms, sausages and peppers into slices. The pork tenderloin is cut into cubes and the parsley is finely chopped.

Put the meat in a pan over medium heat and brown for 15-20 minutes, covered with a lid, until it changes color. Add the mushrooms, salt, pepper and cumin. Then add the sausages and peppers. Cut the potatoes into 3 quarters and fill with zucchini. They are placed in the oven at 180 ° C for 30 minutes, and before being taken out of the oven, sprinkle with finely chopped dill and arugula / parmesan on them.

Add the diced tomatoes and parsley to the meat. Cook for a total of about 45-50 minutes, or until most of the liquid has evaporated. Good appetite!


Moldovan pork tochitura traditional recipe

Moldovan pork tochitura old traditional recipe, in a cauldron, peasant recipe or how to make the best Moldovan tochitura. What types of meat and spices are used? Written recipe and step by step video.

Traditional Moldovan tochitura, in fact it is traditional everywhere in Romania and is made in various ways, simple completely melted in lard (in the Moldovan dialect tochit means melted), over low heat or with various additions such as onion, broth, but it is not tochitura, it is more much to the stew) & hellip

That being said, let me tell you how to do it pork chop to lick your fingers! The best tochitura is the one made in a pot of tuci, on the stove or pirostrie and obligatorily with lard!

Some housewives add more water, but the meat becomes crumbly. It is best to melt everything slowly over low heat. In this way the meat will remain whole, will have that golden-brown color and will be absolutely delicious.

It is ready when the meat is well penetrated, brown and tender.

When ready, remove from the heat and add finely chopped garlic, stir and cover for 10 minutes before serving.

Presentation and serving for pork tenderloin

Serve with hot polenta (made with meat juice), scrambled eggs and sheep cheese & ndash see here how it is kept in a jar, along with garlic sauce and various pickles, according to the preference and skill of the owners.
A chubby jug with is also wonderful Red wine , naturally, as my grandparents have, from that black as ink, to wash the fat of the tochitura.

And with some pickles, cucumbers or donuts , even if it's a royal gastronomic! I recommend you to browse my pickle recipes, I have all kinds of traditional goodies & # 128578

Good appetite and increase in tasty and Romanian cooking!

You can watch the video recipe here:


Traditional Romanian tochitură with polenta at Thermomix

Fresh, juicy and tasty meat with a warm polenta. What more could you want ?! This recipe should not be missing from the house of those who love traditional Romanian dishes.

Preparation time: 5 min.

Total cooking time: 52 min.

Difficulty: environment

Amount: 6 servings


Simple pork chop

I called it simple, because it contains only meat and fat, without sausages or organs. That's what my mother makes us when we visit her. It is easy to prepare and relatively fast, and the meat comes out absolutely delicious. Traditionally, tochitura is most often served with polenta, but keto / low-carb followers can eat it with pickles and / or cauliflower puree. The most suitable meat for the steak is as fatty as possible, for example meat. Better leave the nape for other recipes.

  • 1 kg of boneless pork, eg meat
  • 2-3 cloves of garlic
  • 1 onion, optional
  • salt, pepper, thyme

Cut the meat into suitable cubes, with a side of about 2 cm, which are placed in the cold pan.

Light the fire and cover with a lid. Keep the high heat on for the first 7-10 minutes. The meat will change color and begin to brown in places.

Salt the meat and reduce the heat. Stir periodically, keeping on low heat for about 40 minutes, or until the meat has penetrated. The liquid left by the meat must evaporate and the meat must sizzle in fat and brown evenly on all sides. Towards the end, the fire must be small, so that the meat does not burn.

When ready, add the crushed garlic and spices, and turn off the heat. If you want to put onions, it is added in the last 10-15 minutes, finely chopped. If it is put at the beginning, it burns.

Another way to serve this tochitura is the following: when it is ready, after putting the garlic, add 3-4 eggs. Mix well until the eggs are caught, then sprinkle with grated sheep's milk and turn off the heat. I assure you that you will not miss the polenta.

TOTAL: 1006 grams, 2428.9 calories, 273.4 protein, 140 lipids, 2 carbohydrates, 0.1 fiber
Source: http://calorii.oneden.com

Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.


Moldovan tochitură - when you miss a meal like at home

This traditional Moldovan tochititura recipe goes perfectly in combination with an eye egg and a generous portion of polenta. It is also especially recommended for lunch, because we would not want to eat such heavy foods for the stomach even before bed. You can prepare the polenta according to your own preferences, and with a good bellows cheese placed next to it, we are sure that no one will tell you a step. You will have a delicious and nutritious lunch ready in about an hour and twenty minutes. Here are the steps you need to follow for it!

Ingredients for Moldovan tochitură:

250 grams of pork leg
150 grams of smoked sausages
100 grams of bacon
1-2 tablespoons oil
1/2 glass of dry white wine
2-3 cloves of garlic
1-2 tablespoons of tomato paste
100 milliliters of water
sea ​​salt
freshly ground black pepper
paprika
thyme and bay leaf

3 steps to prepare Moldovan tochitura:

1. Heat the oil in a saucepan and add the bacon and pork previously cut into cubes. Mix well, using a wooden spoon, until the bacon begins to melt and the meat begins to cook.

2. Add water, salt, pepper and whatever spices you want, half the amount of finely chopped garlic before. Bring to the boil until all the liquid has evaporated. Add the smoked sausages, as well as a watered and squeezed bay leaf.

3. If the meat has not yet been tenderized, add another glass of water and simmer until evaporated. Add half a glass of dry white wine and the remaining half of the garlic. Pour the tomato paste diluted in a little water, mix, cover with a lid and let the water drop.

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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 through 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.


Moldovan tochitură - when you miss a meal like at home

This traditional Moldovan tochititura recipe goes perfectly in combination with an eye egg and a generous portion of polenta. It is also especially recommended for lunch, because we would not want to eat such heavy foods for the stomach even before bed. You can prepare the polenta according to your own preferences, and with a good bellows cheese placed next to it, we are sure that no one will tell you a step. You will have a delicious and nutritious lunch ready in about an hour and twenty minutes. Here are the steps you need to follow for it!

Ingredients for Moldovan tochitură:

250 grams of pork leg
150 grams of smoked sausages
100 grams of bacon
1-2 tablespoons oil
1/2 glass of dry white wine
2-3 cloves of garlic
1-2 tablespoons of tomato paste
100 milliliters of water
sea ​​salt
freshly ground black pepper
paprika
thyme and bay leaf

3 steps to prepare Moldovan tochitura:

1. Heat the oil in a saucepan and add the bacon and pork previously cut into cubes. Mix well, using a wooden spoon, until the bacon begins to melt and the meat begins to cook.

2. Add water, salt, pepper and whatever spices you want, half the amount of finely chopped garlic before. Bring to the boil until all the liquid has evaporated. Add the smoked sausages, as well as a watered and squeezed bay leaf.

3. If the meat has not yet been tenderized, add another glass of water and simmer until evaporated. Add half a glass of dry white wine and the remaining half of the garlic. Pour the tomato paste diluted in a little water, mix, cover with a lid and let the water drop.

If you found this article useful, LIKE our Facebook page, where you will find at least other equally interesting articles.


Instructions

For this recipe you need the following:

Cut the mushrooms, sausages and peppers into slices. The pork tenderloin is cut into cubes and the parsley is finely chopped.

Put the meat in a pan over medium heat and brown for 15-20 minutes, covered with a lid, until it changes color. Add the mushrooms, salt, pepper and cumin. Then add the sausages and peppers. Cut the potatoes into 3 quarters and fill with zucchini. They are placed in the oven at 180 ° C for 30 minutes, and before being taken out of the oven, sprinkle with finely chopped dill and arugula / parmesan on them.

Add the diced tomatoes and parsley to the meat. Cook for a total of about 45-50 minutes, or until most of the liquid has evaporated. Good appetite!