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Yamiiiiii !! Since I haven't eaten, thanks to my mother who made a wonderful tochitura! :)
- half a jar of tochitura in lard (smoked sausage, smoked bacon, smoked meat)
- 3-4 eggs
- salt pepper
- o lg oil
- 3-4 lg milk
Preparation time: less than 15 minutes
RECIPE PREPARATION Omelet with Moldovan tochitura:
Break 3-4 eggs, add milk, season and beat well with a fork
Put a pan with a lg of hot oil, add beaten eggs, let it brown well on both sides and take it out on a plate, break the small pieces from the omelet and place on the plate;
Put the tochitura in an oil-free pan, over medium heat and leave until the lard melts, serve next to the omelette!
Omelet with Moldovan tochitura - Recipes
Put the oil in a non-stick pan and let it heat up. Meanwhile, tactfully cut the pork into cubes, and you can make the sausages thicker. When the oil starts to sizzle, fry the meat, being careful not to burn yourself. When the meat starts to turn brown, put the lid on the pan and turn down the heat. Let it cook for about 5 minutes, then remove the lid so that the liquid in the pan evaporates.
As soon as the pork is fried, add the sausages, then season with salt, pepper, paprika and garlic. Pour the wine on top and let the flavors blend over low heat.
In the meantime, you can prepare the polenta that will accompany the tochitura. Bring to a boil 4 cups of water with a pinch of salt and bring to a boil. Pour 1 cup of cornstarch in the rain, stirring vigorously.
Let the polenta boil for about 20 minutes, then turn off the heat and turn it over on a wooden bottom.
Until the meat boils, fry the scrambled eggs quickly. Turn off the heat in the pan with the pork, put the tochitura in the plates, and place a piece of polenta next to it. Ennoble the dish with one egg and grate the cheese over all the portions of tochitură.
Gather all your loved ones around the table and serve delicious and filling Moldovan tochitura. An onion cut into 4 or a few pickles fit perfectly.
Method of preparation
I cut the meat and bacon into pieces and fried them in a pot of tuci. I have
Put the lard in the melting pot (or heat the oil), add the bacon and pork leg
How to make Moldovan tochitura
Pork (meat, ribs, muscchi, pulp) pork it will be cut into cubes of suitable size which will be fried in a pan of tuci / cauldron / double-bottomed pan in fat fat (which will melt during cooking), adding a cup of water along the way. (to soften the meat better).
When the pieces of meat have browned (after about 35-45 minutes), will be added red wine, garlic taiat in thin slices, salt and pepper ground to taste, still left 5-10 minutes on low heat until the wine evaporates (forming a sauce).
Tochitura moldoveneasca will serve hot with polenta hot, with sauerkraut / pickled gogonele, and for gourmets can be placed next to the tochitura and one Bulgarian sheep cheese.
MOLDOVAN TOCHITURA - Star of Alexandru Restaurant
The chief piece of Alexandru Restaurant he doesn't think too much about how to prepare tasty dishes. His experience, knowledge, his skillful hands and his soul as a chef know best how to manage and work alone among pots and pans, with vegetables and meat always fresh, among the spices from other lands or the unhealthy ones in the Romanian garden, but more chosen with ancient home-scented recipes. And today is only a good day to prepare a Moldovan tochitura to lick your fingers after it.
500 gr boneless pork
250 gr smoked pork sausages
1 cup dry white wine
300 gr of sheep's milk
salt, pepper, thyme, paprika, bay leaves
When you have gathered on the kitchen table everything you need for the wonder that is waiting to be born, grab it first tender pork and smoked sausages and cut them into cubes, each as a mouthful. Don't measure too much, but don't cut them too small, as in the fire, in the pan, they gather shy and modest like a virgin. As you let them recover from the shock on the wooden bottom, take turns garlic and chop it out of the knife as small as possible, without making it so that, out of annoyance, it may not give you all its flavor. Then grab a deep, thick pan from the tail and heat it on the fire to melt the lard in it.
When you see that a golden and sprinting liquid has been made, throw the pieces of meat in it and brown them nicely on all sides enough to make them laugh. Put the pieces of sausage next to them to give them their smoked side and brown everything for another three minutes, but no more. From the bottom of the wood, the garlic shouts that it is his turn to flavor the meat and sausages in the pan, for another two minutes.
And after this hot witch ritual, the hustle and bustle of the pan goes out with a cup of white wine and one of water, greased with a few bay leaves. Cover the volcano with a lid and let the fragrant magma burn for another 50 minutes. From time to time, take another look under the lid and, if necessary, add more water so that the meaty dough does not dry out. Add the wonderful salt, the ebony pepper, the cheerful paprika and the aromatic thyme so that everything intertwines to the delight of taste and soul.
Leave everything on low heat for another 10 minutes, only good time to prepare quickly golden polenta and egg eyes what will be like the icing on the cake. And when the fire under the pan has given way to the spirit and the plates are already on the table, take the meat and sausages out of the aromatic heat, place them nicely next to a polenta muzzle and a handful of sheep's milk over which you bring the fried egg. look at the Welsh diners delighted in the feast.
Don't forget to open the barrel with pickles and accompany the tochitura with the green and cheerful pickles made of brine or with shy cucumbers made of vinegar. And when the craving is in full swing, a jug of red wine like ink is only good to make room for another mouthful, because as Radu Anton Roman says in & bdquoCollection recipes & rdquo - & bdquo. only when man eats with taste, only then does the food stick to the dance & rdquo.
This is how things turn out in the kitchen of Alexandru Restaurant in Iasi. All you have to do is go there and enjoy them in an intimate and beautiful atmosphere or order them directly at home. You can find us on the internet at http://www.restaurantalexandru.ro
Those who want to come by car to our restaurant have as a landmark Alexandru cel Bun Agri-Food Market, the address of the place being Sos. Nationala no. 19G. But the company can be seen from afar and this can be another landmark. Plus, there are parking lots nearby to leave your car safe while you dine at the restaurant.
For those who take the bus or a taxi, access can be done by public transport & ndash Lines 28, 121, 44 and the taxi station & ndash St. Nectarius Church.
But before leaving, make a reservation at the phone numbers: 0232 272473 and 0756 080 175 or 0751 129 585 to make sure you have a seat at a table.
The schedule of Alexandru Restaurant in Iasi is daily 08.00 - 20.00, and for events and reservations & ndash a program according to the concluded contract.
How to make pork tenderloin - Preparation
We will start by slicing the pieces of pork so that we get larger cubes that are easy to serve. We will need either a cauldron or a deeper pan in which we will cook these pieces of meat, adding in turn the salt, the ground pepper and the bay leaf, which we will break into smaller pieces.
We will cover the pan or kettle with a lid and turn on the stove over medium heat. After about a quarter of an hour we will notice how the pork will start to change color and leave its juice. We will mix vigorously all the meat and we will cover the preparation again with the lid, leaving the mixture to boil over medium heat.
We will leave the lid on the pan until the pork becomes tender and juicy, this being closely related to the quality of the meat and its age. When the meat meets these conditions, we will take the lid off the pan and increase the heat of the stove. If you think the mixture has decreased, but the meat is not ready yet, you can add a little warm water to the pan.
We will stir from time to time in the pork so that it does not stick and make sure that it will brown evenly on all sides. When you see that the pieces of meat have started to brown, we will add the finely chopped onion and garlic to the pan.
If you want, now is the time to add a little paprika or hot pepper, according to your preferences. We will leave the preparation on the stove fire for another quarter of an hour, on low heat, during which time we will stir periodically.
It is important not to cook the meat for too long, as it will dry out too much and become difficult to serve. After 15 minutes, our pork chop is ready!
Omelet with Moldovan tochitura - Recipes
I have loved tochitura since I know myself and I have eaten countless dishes: Moldovan, Dobrogean, Transylvanian, with sauce, without sauce, with sausages, without sausages, with or without mushrooms, pork chops or without, with bellows cheese, or telemea and so on. All are extraordinarily good and there is no perfect tochitura recipe. But being a Moldovan, it seemed natural for me to do it as I know from my mother at home.
- 500gr pork neck
- 1 smoked sausage
- 200gr feta cheese
- sunflower oil
- 4 cloves of garlic
- 1 ou
Normally, if I were in Romania, I would have made Romanian bellows cheese and smoked sausages. But in Sweden I replaced them with feta cheese and chorizo smoked sausage.
Heat the oil. Cut the garlic into small pieces and fry in oil for 2-3 minutes to give it flavor. After it becomes glassy, remove it and put it aside.
Add the meat, piece by piece in the hot oil, over high heat and mix quickly to catch the crust. After the meat starts to turn white and fry a little, add the sausage cuttings. If the meat has left enough water, do not add, if not, put 1-2 tablespoons of water, cover with a lid and leave on medium heat for 10-15 minutes, stirring occasionally.
At the end, add chopped thyme, salt, pepper and garlic (which I removed beforehand) and leave for another 2-3 minutes.
For the polenta I used 1/2 liter of water and 250g of corn flour. I don't teach anyone now how to make polenta, everyone does what they want. Honestly, I did it out of sight (as usual) and then I struggled to measure :)
Bring salt water to a boil. When it starts to boil, turn it on low heat, pour the flour in the rain and mix it with the aim of not making lumps. Turn on the right heat and leave for at least 15 minutes, if you do not want to have a stomach ache the next day.
Fry a Romanian egg. Place everything on the plate: polenta, meat, cheese and eye. It is very tasty and smells great, and I, being here in Sweden, like to say that "it smells like home" :)
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 chopped slices, bay leaves and thyme sprigs and let the browns 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.
In the meantime, 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 egg and sprinkle br & acircnză over it. If we also have a glass of brandy, we don't need anything.
Moldovan tochitura boiled in red wine
Well, I found you again, I'm Doina, I'm back in competition with a Romanian dish, the famous Moldovan tochitura, as it is prepared in the Husi area, where the wine is good and plentiful, I'm from Suceava, but destiny brought me on the Danube, in Zimnicea.
As for the wine, my recommendation is a dry Pinot Noir Cabernet is too harsh and Merlot too fragrant for our tochitura, which we tried with several types of wine.
- necessary ingredients:
- 500 g of veal or veal shoulder and 300 g of pork meat cut into small cubes
- 1/2 kg of peeled and chopped tomatoes or a box of diced tomatoes
- 1 cup of dry Pinot Noir red wine
- 2 finely chopped onions
- 2 strands of chopped celery stalk
- 2 cloves garlic in peel + 2 cloves finely chopped
- 2 tablespoons butter, 4 tablespoons olive oil
- 2 bay leaves
- 1 bunch of chopped parsley
- salt pepper
- 2 cups of corn, 1 tablespoon of salt and 6 cups of water for a polenta suitable for vartoasa
Melt the butter in a saucepan over low heat, add the oil, onion and garlic in the peel. After the onion softens and becomes glassy, remove the garlic and add the meat, brown it over a higher heat. Pour the wine into the cauldron, add the celery, bay leaf, cook over medium heat for about 15 minutes, add the tomatoes, chopped garlic, salt, pepper, simmer and simmer for another 45 minutes or until the sauce is reduced. to a suitable consistency and the meat to be tender.
Near the end, prepare the polenta, turn it over on a wooden bottom, make a hole in the middle, fill it with tochitura, sprinkle it with parsley and serve it with the same wine I used to eat.
7 Romanian dishes that you have to try if you like meat
Romanians like meat, which is why there are a lot of traditional dishes that include pork, beef, lamb or chicken. In the following lines you will discover 7 foods that you must try, especially if you are a meat fan.
In the first place are the little ones. These skinless, juicy and spicy sausages are simply delicious. Mititeii are easy to find in most restaurants, pubs and even at the market. They are served with mustard, french fries and beer.
Regardless of the occasion, every time they grill, Romanians choose the little ones. Legend has it that the first little one appeared almost by accident, in a butcher's shop in Bucharest. The owner sells grilled products, prepared in his small shop.
One spring day, he had so many clients that he ran out of sheep. He filled the intestines of sheep with a mixture of minced meat to make sausages. So he put meatballs directly on the hot grill. Customers were very pleased with the taste of these & # 8222 sausages & # 8221 without skin. That's how the little ones or the little ones became known.
In second place, on the list of meat lovers are Plescoi sausages. They are smoked and dried after a special process. In addition, in order to obtain authentic Plescoi sausages, you must respect the ratio of spices.
Pork alms is a traditional type of food, made around Christmas. We Romanians usually put pork on the Christmas table. The pieces of meat must be chosen from different parts of the pork: bacon, liver, ribs, etc.The alms of the proc is an ancient tradition, which involves cooking a dinner of thanks for honoring friends and relatives who helped process the food obtained from cutting the pig. Pork alms is served with pickles and polenta.
Moldovan tochitura is not very different from pork alms. However, add beef, tomato sauce and onion. In addition, if served traditionally, add scrambled eggs, cheese and polenta.
You can find this very hearty dish in most traditional restaurants. It goes great with a glass of red wine.
Sausages in pickled cabbage leaves stuffed with pork, beef and rice are delicious. For some time, housewives have started to add a little bacon either in sarmale or in the pot to give them a better taste.This very tasty type of food is served throughout the year, but it is most often consumed at Easter and Christmas. It can be eaten with sour cream and polenta.
Sibiu dried salami is not heat treated. This Romanian delicacy is made from pork, fat, salt and spices. The story of Salamiu de Sibiu begins in 1885 when an Italian bricklayer, who had an incredible talent for mixing spices with meat, moved to Romania, somewhere near Sinaia.
Around 1910 he created a dry salami, originally called & # 8222winter salami & # 8221. As with all great creations, his recipe was quickly picked up, and the product began to be created in many places.
He passed quickly through the Sibiu Customs. As such, the export stamp for salami was & # 8222viana sibiana & # 8221. External orders for salami were made near Sinaia. Initially it was called "Sibiu customs salami" and later Sibiu salami.
The recipe was improved by the Transylvanian Saxons in 1970. During the communist period, Sibiu salami was considered a luxury product with a reasonable price. Sibiu salami is served for breakfast. It is also commonly used for sandwiches.
Pastrama is a dish appreciated by all those who love meat. It is usually made of lamb or beef. If you are lucky, you will find a well-prepared pastrami in traditional restaurants.