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Tochitura moldoveneasca

Tochitura moldoveneasca


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How to prepare Moldovan tochitura:

First we put the diced meat to fry in oil. After it changes color and is almost ready, add the sausage slices and fry them and finally add the bacon. Season with salt, pepper, paprika, thyme, garlic.

serve Moldovan tochitura with polenta, egg yolk, grated cheese and pickles. And a glass of beer (I forgot to take a picture of the beer :))

Very good, aromatic and very consistent.

After a portion of Moldovan tochitura clearly skip dinner. :)


Moldovan Tochitura with Wild Boar Meat with Polenta, Egg and Two Kinds of Garlic Juice

100 g neck, 100 g muscle, 100 g meatballs, 100 g liver, 100 g kidneys (optional), 100 g heart, all wild boar, together with 100 g domestic pork bacon, cut into medium pieces / cubes and put fry, over high heat, in a pot with a lid, in about 150 ml of sunflower oil.

When they are half penetrated, add about 150 ml of white wine, salt and pepper, put the lid on, and simmer. It is kept for another 30 minutes. During this time, boil 200 ml of water together with 30 ml of oil and a teaspoon of salt.

When it boils, pour about a cup and a half of cornstarch, stirring constantly, until you get a strong, consistent polenta. We grind 4 cloves of garlic with salt and, we rub with oil until we obtain a cream, we add 2 peeled tomatoes in our own juice, finely chopped, a quarter of finely chopped bell pepper, a quarter of chopped hot pepper, chopped parsley and a pinch of pepper, obtaining the tomato sauce. From another 4 cloves of garlic, we make the same garlic cream, after which we add 5-6 threads of finely chopped green mint and 100g of fatty sheep yogurt. Rub well, manually, until we obtain a velvety and homogeneous composition.

Alternate layers, polenta and sheep's milk, about 150 g, are placed on the plate, and an egg is placed on top. Place the meat and small bowls with the two mujdei around the cheese polenta.


Tochitura Moldoveneasca

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

Difficulty: low | Time: 1h


Method of preparation


First of all we make the polenta that has to boil over low heat, covered for 35-40 minutes, during which time we take care of the tochitura.

Put the meat in a pan to fry / brown, cover with a lid and leave on low heat for 3-4 minutes. When it has browned, add the wine, salt, pepper, thyme and crushed garlic. Leave for another 20-25min.

Meanwhile, cut the sausages into suitable pieces, add them to the pan. Leave it on the fire until the sausages are done. Keep the preparation warm.

In another pan we make eye eggs.

The polenta has been made in the meantime, the tochitura is ready. Serve with donuts or sour cucumbers and some wine!

How to serve: - we put the polenta in the center of a plate (plate), on top we put eggs, eyes, and the meat and sausages around. We grate the cheese, we add a little more pepper and I think we can sit down at the table now. Good appetite!


To be a Moldavian Tochitura, 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!


We prepare the pork portion by cutting it into small pieces, just like the smoked homemade sausages.

Melt the lard in a tablespoon of oil and add more pieces of meat. let them brown well, turning them on all sides, then add the water and let them boil covered until they penetrate.

Add the white wine and let the meat boil again, but not covered this time, until all the alcohol evaporates. Add the sliced ​​carrots, bay leaves and thyme sprigs and let the carrots brown well.

Mix the broth with the tomato sauce and add this mixture over the hulls and sides. Also now add two finely chopped garlic cloves and remove the bay leaves.

Let the meat and sausages boil a little longer in the tomato sauce, while matching the taste with salt, pepper and paprika. We can put the paprika and sweet and hot, according to everyone's taste.

& Before turning off the heat, add another 1-2 cloves of grated garlic.

Meanwhile, we also prepare a polenta according to the classic recipe, or even a boiled Moldovan polenta & icircn milk as in the recipe with the same Moldovan origins & rdquoTaci and swallow & rdquo.

We also prepare soft-boiled eggs and grate the salted cheese.

We serve delicious Moldovan tochitură, warm, sprinkled with chopped greens, next to a portion of polenta over which we place an eye egg and sprinkle br & acircnză over it. If we also have a glass of brandy, we don't need anything.


Method of preparation


First of all we make the polenta that should boil over low heat, covered for 35-40 minutes, during which time we take care of the tochitura.

Put the meat in a frying pan to fry / brown, cover with a lid and leave on low heat for 3-4 minutes. When it has browned, add the wine, salt, pepper, thyme and crushed garlic. Leave for another 20-25min.

Meanwhile, cut the sausages into suitable pieces, add them to the pan. Leave it on the fire until the sausages are done. Keep the preparation warm.

In another pan we make eye eggs.

The polenta has been made in the meantime, the tochitura is ready. Serve with donuts or sour cucumbers and some wine!

How to serve: - we put the polenta in the center of a plate (plate), on top we put eggs, eyes, and the meat and sausages around. We grate the cheese, we add a little more pepper and I think we can sit down at the table now. Good appetite!


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 and let the meat brown well, then turn off the heat.


Stew

Tochitura, sometimes called & # 8211 for reasons that we will see later & # 8211 butcher, Moldovan, Dobrogean, Transylvanian or as it comes to mind, is one of the most beloved Romanian dishes and head of the list on the menus of specialty restaurants traditional.

The initial story of the tochitura is simple. And it got complicated later. Its name is, in fact, Moldovan regionalism (from Tocha) for the term & # 8220melting & # 8221 and refers to melted bacon from the day the pig was slaughtered. The peasants picked the greaves with strips of fat and ate them with polenta. Later the recipe evolved: the fatter pieces of meat were roasted & # 8211 in their own fat & # 8211 with onions.

Over time, the recipe developed and turned into a & # 8220pork almsâ & # x20AC; & # x2122; : pieces of meat, offal, garlic, bay leaf, thyme, paprika, etc.).

The Romanian's appetite for tochitura could not be limited to just one day a year, so he switched to the restaurant menu. However, just as you can't make the Christmas tree on Easter day, you can't make the pork tochitura / alms in August, so the recipes have borrowed various names to give honor to the tochitura and its subsequent additions: beef or chicken, sausages (raw or smoked), wine, peppers, tomatoes, cheese, scrambled eggs, etc.

In summary: tochitura, in its primary sense, consists exclusively of pork, relatively simple fried and eaten with polenta. But if you fell in love with modern versions, we offer you a recipe in the interpretation of cevabun.ro.

Preparation time: 90 minutes

Ingredient:

  • 1.2 kg boneless pork (or combined with chicken)
  • 300 grams of smoked sausages
  • 6 cloves of garlic
  • 2 cups dry white wine
  • 4 tablespoons lard
  • 2 tablespoons grated paprika
  • 3 bay leaves
  • 1 tablespoon ground black thyme
  1. Cut the meat and sausages into appropriately large cubes.
  2. Peel a squash, grate it and squeeze the garlic.
  3. Melt the lard in a deep saucepan or pan thick in the tin.
  4. Add and brown the meat.
  5. After the meat is browned, add the sausages and fry for another 3 minutes.
  6. Add and sauté everything with garlic for 1-2 minutes.
  7. Add 2 cups dry white wine, one cup of water and bay leaves.
  8. Cover and simmer for 50 minutes.
  9. Add salt, pepper, paprika and thyme. Fill with water if necessary.
  10. Simmer for another 10 minutes.
  11. In parallel, make a polenta (from 2 cups of cornmeal and 5 cups of water, a little salt and oil) and 4 stitches.

Tochitura is served with sauce from a frying pan, polenta, cheese and mesh, along with pickles.


Method of preparation


First of all we make the polenta that should boil over low heat, covered for 35-40 minutes, during which time we take care of the tochitura.

Put the meat in a frying pan to fry / brown, cover with a lid and leave on low heat for 3-4 minutes. When it has browned, add the wine, salt, pepper, thyme and crushed garlic. Leave for another 20-25min.

Meanwhile, cut the sausages into suitable pieces, add them to the pan. Leave it on the fire until the sausages are done. Keep the preparation warm.

In another pan we make eye eggs.

The polenta has been made in the meantime, the tochitura is ready. Serve with donuts or sour cucumbers and some wine!

How to serve: - we put the polenta in the center of a plate (plate), on top we put eggs, eyes, and the meat and sausages around. We grate the cheese, we add a little more pepper and I think we can sit down at the table now. Good appetite!


Moldovan Tochitura - Recipes

A recipe from The Country of Cuisine
by Alice Ciobanu

Later edit: I did it again last night Tochitura moldoveneasca, more to recreate the pictures, which were very disgusting. But this time I used smoked country sausages instead of bacon, and I combined them at the end, apotheotically, with some pickles for the summer (which replaced the pickles for the winter).

We often make Moldovan tochitura, especially in the cold periods. Because it was a gloomy day, I said we had to spend the evening with real food, so we went into our little block kitchen and made a recipe of Moldovan tochitura.

AndIngredients for Moldovan Tochitura

  • pork about 300-400 gr
  • about 4-5 slices of bacon (from Monya)
  • 3 cloves of garlic
  • a glass of red wine
  • bay leaves
  • black peppercorns
  • vegeta de casa
  • some bellows cheese (taken from the market)
  • pickled gogonele and cauliflower (as in our country, in Moldovans, that is in brine)
  • polenta (ie water with salt and corn flour in which I threw a piece of butter towards the end)
  • 2 eggs

Preparation for Moldovan Tochitura

I cut the meat and bacon into pieces and fried them in a pot of tuci. I hardened it a little on both sides until it bleached a little, after which I added the spices, the bay leaf and the wine. I left it on the fire for about 30 minutes.

In the meantime, the polenta was made & # 8230 I will not give the recipe here, because everyone knows what that polenta is and how it is made.

When everything was ready I put on my plates the bellows cheese, a healthy piece of steamed polenta, a healthy portion of fried and hot meat, a fried egg and I combined everything with some pickles put in the fall in wooden barrels, In the countryside.

Besides all this, I also drank a glass of red wine from the vineyard that I picked this autumn.

What else can I tell you about the Moldovan tochitura? Aaa & # 8230 Pofta Buna!


Video: Cea mai bună TOCĂNIȚĂ DE PORC, rețetă ungurească. Alina în bucătărie.


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