Stew

Cook the onion with the carrot and pepper, then add the chicken breast, thin strips, livers and pipettes, let them simmer.

Add the sliced ​​garlic, a pinch of salt and pepper, chopped dill and continue cooking for another 10 minutes.

Serve with hot polenta and pickles.


Moldovan tochitură - when you miss a meal like at home

This traditional Moldovan tochitura recipe goes perfectly in combination with an egg yolk 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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How to make or how to prepare for the Moldovan tochitura the old traditional recipe, in a cauldron

You can read the written recipe or go to the video recipe below.

Put the lard in the cauldron to heat, add the sliced ​​bacon and let it melt over medium heat. The meat is washed and cut into suitable cubes, about 3 cm, not too big, but not small, the chest is cut into slices and then pieces.

Add the meat and the breast with the bone, cover with a lid and leave on the right heat, covered with a lid. Stir from time to time, add salt, pepper, hot pepper and thyme and leave until the water left by the meat decreases. Now put the sausages and cover again. It mixes easily, often, now it can burn quickly.

We make sausages, kaizer, bacon, lard and all kinds of smoked meats and meat dishes at home. We only buy meat from the store, and the result is fabulously good. This is how our dishes look, I recommend you to browse the recipes with a click on the picture.

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:


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!


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Ingredient:


For tochitura:
700g pork neck
500g fresh sausage
6 cloves of garlic
Salt, pepper, vegeta, thyme to taste
Karmis Fit Up spices for meat dishes
Frying oil
A glass of red wine

For polenta:
500g Malay
1l and 1/2 water
Salt

For egg eyes:
Eggs
Salt

We can also add:
Feta cheese
Green parsley

Method of preparation:
Cut the meat into cubes. We cut the leaf into rounds.

Put the meat in a pan in which we put oil, add thyme, pepper, salt and vegeta to taste, add Karmis Fit Up spices for meat dishes and let the meat brown a little.

After 10 minutes, add the sliced ​​sausage over the meat and mix and let the meat become a little brown.

In a bowl put 2 and a half cups of water and a tablespoon of vegetables and add the soup thus obtained in a pan over meat and sausage. Let everything boil until the water drops.

Meanwhile, peel the garlic cloves and cut them into small pieces and then add them over the meat and sausage.

Towards the end, add a glass of wine and leave the tochitura on the fire until it drops again and turns a reddish color.


Along with the tochitura, a polenta goes well, an eye egg, a little grated feta cheese and, according to your preferences, a little finely chopped green parsley. In a saucepan put 1 l and 1/2 salt water. When it starts to boil, add the cornstarch and let it boil for 30-40 minutes.



In a frying pan with hot oil, fry the egg eggs, then take them out on a plate and salt them.

We put the cheese on a grater and sprinkle it over the polenta and the egg.



  1. Cut into pieces 600 g pork muscle and put it in the bowl of the Thermomix.
  2. Add 60 g lard (or oil) and let it suffocate 5 min./Varoma/speed 1 .
  3. Add 100 g white wine, 100 g water, a pinch of salt, a pinch of pepper, a pinch of paprika and cook 25 min./Varoma/ / speed . * If he leaves his meat water, he still cooks10 min./Varoma/ / speed .
  1. Put in the bowl 300 g water, 100 g cornmeal, 1 teaspoon salt, 20 g butter and set 17 min./100°C/speed 1 .

Moldovan Tochitură - when you miss a meal like at home

This traditional Moldovan tochitura recipe goes perfectly in combination with an egg yolk 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 tochitură:

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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Boil the soy cubes for 20 minutes in salted water.

Peel an onion, wash and chop finely. Peel a squash, grate it and slice it. The broth dissolves in the cup of wine. If you want a stronger flavor, in the water in which the soy boils put an onion cut into four, 2 cloves of garlic, pepper, thyme, bay leaf and a little wine. After the soy has boiled, drain the juice and remove to a plate.

In a cauldron, fry the onion in a little salt oil and a drop of water. Add soy and mix well. When the pot sizzles well, add the wine, half a cup of water and the rest of the spices.

Simmer for 15-20 minutes, until the onion melts and the sauce thickens.

Tochitura is served hot with hot polenta and pickles.

If you liked the fasting recipe, you will definitely love the Cabbage noodles.


  1. Cut into pieces 600 g pork muscle and put it in the bowl of the Thermomix.
  2. Add 60 g lard (or oil) and let it suffocate 5 min./Varoma/speed 1 .
  3. Add 100 g white wine, 100 g water, a pinch of salt, a pinch of pepper, a pinch of paprika and cook 25 min./Varoma/ / speed . * If he leaves his meat water, he still cooks10 min./Varoma/ / speed .
  1. Put in the bowl 300 g water, 100 g cornmeal, 1 teaspoon salt, 20 g butter and set 17 min./100°C/speed 1 .