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Tochitura with polenta, egg and telemea

Tochitura with polenta, egg and telemea

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The meat is cut into cubes, we cut the hut into small pieces. Put olive oil in a cauldron and put the meat to harden, let it cook well for a few minutes, quench it with red wine, season it with spices, put 1 glass of water and let it boil over low heat. Crush the garlic, cut it into small pieces and place it over the almost cooked meat, let the sauce drop, add the bay leaves.

Prepare the polenta, place the egg in the plate. We laugh the telemeau over the egg

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(5 points / total votes: 38)

Monica Mihaly 6 years ago - 28 September 2011 10:15

Re: Cheese polenta

nice presentation ioana
it seems to look even tastier presented like this

Roxanna Mika 6 years ago - 28 September 2011 11:17

Re: Cheese polenta

I ate something similar in bran, it was called bulz, and it was very, very tasty. I can't wait to try your recipe to see what comes out

Ioana 6 years ago - 28 September 2011 12:02

Re: Cheese polenta

it is not like that? and I like it more than the big shape. it's like a mini-cake.

pishkot, this is how some prepare bulzul. but when I think of bulz, I think of polenta dumplings stuffed with cheese and smoked meat and then fried on the grill.

ramisimion 6 years ago - 28 September 2011 12:33

Re: Cheese polenta

wow, you say it's choux with cream and not polenta with cheese. congratulations for presentation!

Simona-Adina Hotea 6 years ago - 28 September 2011 13:23

Re: Cheese polenta

I once ate at a summer garden, in Sighet (Casa Iurca), served in the bowl in which it was prepared! Brethren, I have not eaten such a delicacy since I was one (and only I prepare it). I'm not saying the house was huge!
Ioana, I see that you pamper us either with French refinements or with Transylvanian goodies.

Ioana 6 years ago - 28 September 2011 13:48

Re: Cheese polenta

we also went to Casa Iurca! Super, super, super! I still remember the good food (ciolan and golden potatoes + a goulash) and the comfortable rooms. I have to plan a mini-vacation again because I missed the duke

Simona-Adina Hotea 6 years ago - 28 September 2011 13:53

Re: Cheese polenta

Get out. and come up with something new.

ildi 6 years ago - 28 September 2011 14:22

Re: Cheese polenta

now it's in the oven, only I made the polenta harder (that's how it came out) and I put it on a tray directly because it's not a small dish, it looks good and didn't spread

Carmen 6 years ago - September 29, 2011 01:30

Re: Cheese polenta

I also know this preparation under the name of bulz. A colleague prepared it for us during the lunch break (we have a kitchen). an omelet folded in half and in the middle he put all the cheese, peppers, ribs. a madness. since he prepared these goodies he does not get rid of us and we ask him, from time to time, to prepare them for us

naty 6 years ago - 30 November 2011 13:41

Re: Cheese polenta

I'm preparing and ue right now let's see what you will be, I hope your husband will like something delicious because he loves polenta

daniela 5 years ago - 27 February 2012 20:10

Re: Cheese polenta

hey I used to make polenta with boiled egg and butter and it came out so well if you want you can try it's very easy to make harder it's musacaua

oana adrianaa 4 years ago - 5 April 2013 01:40

Re: Cheese polenta

mmmm let me mouth apaa !! I will try the recipe as soon as I arrive in the country it sounds delicious

Alexandra 7 months ago - 19 July 2017 11:18

Re: Cheese polenta

Hello dear housewives
This recipe is called shepherd's food
Bulzul is only with cheese and polenta
It looks very good
I like it a lot too
But the problem is it's fattening.
Va pooop

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500 g. Pork liver,
500 gr. Pork hearts.
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1 tablespoon chicken-flavored maggi
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1 teaspoon pork spices,
3 onions,
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4-5 bay leaves

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Radish Tochitura with Polenta Eggs

Because spring has finally come, its specific vegetables have appeared and green peas have sprouted directly from the pods (nothing is sweeter than green peas, fresh from its skin, carrots, radishes, onions and green garlic.

I put a "tochitura" from my grandmother's reading - I found out in the meantime that in Moldova it's a sacrilege to make tochitura from something other than meats and sausages. Well now, allow me with this title, because in our Transylvanian tochitura (even the one with meats) is made with onion mousse (better said onion sauce - like Transylvanian 'until it makes onion sauce does not stop mixing. )

So, we go to the garden and fill the lap of our apron with: radishes, carrots, green onions, green garlic, peas, some tomatoes, a pepper, parsley leaves, dill. On the way to the kitchen, we cut about two sponges that have grown on the mulberry tree in the yard. Well, this is what happens in childhood: dream. Today - at the market or apros: the combination of onion and leek is perfectly flavorful) When they take on the color of caramel, quench with a glass of apple cider or white wine, seasoned with sweet red paprika, pepper and salt.

From now on we start to add the vegetables, in their cooking order, depending on the longer or shorter time they need to stay al dente (only onions make sauce, the rest of the vegetables must be crispy and not cooked sister to death !)

First put the carrot / carrots, roughly cut. Then, in 10 minutes, the pieces of peppers and radishes (white or red, which you have), in another 5-7 minutes the peeled and chopped tomatoes, then the peas. If you feel that the tomato juice is not enough, add some cider, wine or water (hot, do not cross the vegetables). Boil over low heat and with a lid.

After the peas, leave them to boil for only 2-3 minutes (however, it remains green and beautiful only on the first day - the second, it already becomes khaki, if you do not forcefully cool the tochitura in ice water, to stop boiling. ) After extinguishing the fire, sprinkle garlic and green thyme, stir once more and let the flavors infuse (if you do not choose to cool forcibly in ice-cold water, so that the next day you have green peas.)

While this food is boiling, make a hasty polenta: water, butter or oil, salt and corn. Do not spend the 8 minutes to boil with your hands on your hips: prepare a few tablespoons, grease them with oil or butter, and decorate them with what you like: parsley and dill leaves, small cheese cubes, tails green garlic, peas, carrot pieces, etc. When you take the soft polenta off the heat (don't make it sticky - if you see that it doesn't flow, add more water or butter) pour it over the decoration of the spoons, wait for them to harden a bit and turn them over next to the tochitura, on a bed of mixed cream. with green garlic and sprinkle with mulberry sponges (or other mushrooms, lightly fried in butter)

You will not be sorry if you make this food: it is buuuuuna hard - compared to the pumpkin for example, (which does not have a strong taste), radishes give it a very special personality.

Great appetite for it, try it!
If you don't like polenta, treat yourself to fake mashed potato eggs - the procedure is the same!

Who doesn't like salad (because I've heard it too) to accompany this radish tochitura with. glazed moon radishes - I'm not kidding, they fit perfectly even if it seems a "culinary redundancy"

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.


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 . An egg, sheep's or goat's cheese can also be served on top.

I haven't laid an egg and cheese now, I've 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

Tochitura Bucovineana

Brown the sliced ​​bacon in hot lard, add the pieces of meat, ribs (bacon) and leave on the fire, stirring constantly, until the bacon begins to melt. Put enough water to cover them and leave covered, over low heat to suitable, stirring occasionally.

After about 20 minutes add the sausages and cut into pieces. Continue to cook with the dish uncovered, until the meat is almost done, lightly browned and the sauce is low, meaning that only the fat remains. During boiling, if necessary, top up with a little hot water.

Towards the end, add the fish onion and sliced ​​garlic. Cook together for another 10 minutes, stirring more often.
Salt and pepper to taste.

Serve hot, plain or with a polenta garnish, or a potato polenta and a favorite salad or pickle.

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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 tourist and less touristy Bucovina, 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.

(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
4-5 peppercorns

To be served:
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.

Add water, bay leaf, thyme, 4-5 peppercorns and crushed garlic cloves. Leave on low heat, with a lid for 10 minutes, then take the lid and keep it on the fire until the liquid evaporates. When the oil starts to fry and the meat (check if it is penetrated meat) add the sausages. If the meat is not ready, add another cup of water and let it boil again until the liquid evaporates.

When the sausages are fried, quench them with white wine, add the pasta and tomato juice, possibly another 1-2 cloves of crushed garlic, mix and let it simmer until the liquid evaporates again.

While we are preparing the tochitura, we boil the polenta, so that we finish them relatively at the same time. Prepare an egg for each plate and grate the cheese. We put the polenta in each plate, over this we put the grated cheese and as an egg topping. Season with salt and pepper, then arrange the meat around the polenta with a little sauce resulting from frying.

We accompany the Moldovan tochitura with a glass of red wine and pickles to your liking.

Pork tenderloin with polenta, cheese and egg

Also called melting and prepared, traditionally, on the occasion of cutting the pork, the tochitura can be found, in different interpretations, in all regions of the country. It contains, first of all, pieces of fatty meat, but also sausages and / or organs, as well as onions, garlic, paprika, thyme, etc. Practically, each area has its own variant, so we meet the Moldavian, mountain, Dobrogean, Transylvanian and Maramures tochitura, to which are added outlaw, butchers, etc. tochits. Some do not contain entrails, others do not have paprika, but they involve tomato sauce, some do not have thyme, others do not have onions and so on. So, you are free to play as you please and imagination.

Since I don't kill myself for organs, I opted for a version without liver, kidneys or other entrails, and I opted rather for a variant & # 8220oraseneasca & # 8221. That is, about what you can find like this, at the first call, through the store: oil instead of pork sausage, Oltenian sausages and kaizer pieces as a smoker. Even so, a goodness of tochitura came out, which I served, respecting the tradition, with polenta (see the recipe for hasty polenta), egg, grated cheese and pickles. One last tip: eat tochitura in moderation, because, even in the absence of lard or very fatty meat, it has a higher number of calories per serving :(!

Ingredients (for 4 servings):
& # 8211 fatter pork 1 kg
& # 8211 sausages 300 g
& # 8211 kaizer 200 g
& # 8211 dried thyme 1 tablespoon grated
& # 8211 paprika 1 teaspoon (grated or topped, depending on how fast you like it)
& # 8211 paprika 1 teaspoon
& # 8211 sunflower oil 4 tbsp
& # 8211 white wine 200 ml
& # 8211 garlic 1 large head
& # 8211 dafin 3 foi
& # 8211 salt, ground pepper
+ corn, eggs, Telemea cheese, pickles

Cut the pork into pieces and heat the oil in a large pan. Fry the smoked meat (dishes) and meat. When the pieces of meat have browned on all sides, put the white wine, lower the heat and let them penetrate (possibly cover the pan). Add the sausages (rounds). After a few more minutes, add the thyme, bay leaf and the two types of paprika. Mix very well. If you think the tochitura is too dry, add half a cup of hot water. Add the garlic (slices), salt and ground pepper.

Leave for a few more minutes, then turn off the heat. Serve the tochitura with polenta (see hasty polenta recipe), an egg on top and grated cheese. Put on the table and pickles (cucumbers, cauliflower, gogonele, donuts, etc.).

Calories: 412 kcal / 100 g (only tochitura, without polenta, egg, cheese).

Video: Tochitura, famous Romanian dish