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Tochitura moldoveneasca

Tochitura moldoveneasca


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Cut the pork into suitable cubes; put them in a frying pan with a little oil. When the meat is browned, add the sausages cut and the right pieces. Add the wine, crushed garlic and season to taste with salt and pepper. Leave until the sausages are browned and the wine evaporates.

Separately prepare polenta and poached eggs.

When everything is ready, we proceed to the assembly of the tochitura.

It is served with some sourness and a glass of wine works just as well.

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!


Moldovan tochitura with wine is a consistent and delicious food specifically Moldovan. 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. I'm not going to give the recipe here, because everyone knows what that polenta is and how it's made.

When everything was ready I put the bellows cheese on the plates, a healthy piece of steaming 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.

In addition to these, I drank a glass of red wine from the vineyard that I harvested this fall.

What else can I tell you? Aaa .. Good appetite!

Moldovan tochitura with wine is served hot with pickles.
The source of this recipe is the culinary blog Alice-Albinutza.


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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Romanian recipes. Niculina Măric's Moldovan tochitura

Moldovan Tochitura! This recipe is so popular in Moldova, that there is no housewife who does not know how to prepare it. The secret is to use some smoking for a more delicious taste. Among the ingredients are 500 g pork, 250 g smoked sausages, 250 g pork liver and two pork kidneys suitable in size.

Before we tell you how to prepare it, let's mention here the housewife from whom we learned the recipe. And that's because I'm very dear to her and I never tire of mentioning her, whenever given the opportunity. This wonderful lady is Niculina Maric, the wife of the naive painter Ioan Maric, the one I never tire of saying is a Chagall of Romanian naive art. He has been with her for almost half a century and, if the painter loves his dishes and has nothing to reproach them with, then it means that they must be very tasty. That is why, I say, we should trust and follow exactly the instructions for this.


Moldovan Tochitura - Recipes

Tochitura is made in Bucovina with great pleasure, from homemade smokes and fresh dairy products.
For 8 or 10 servings, use 1 kg of pork (grown in the household, preferably as it is tastier), which is cut into suitable cubes, then fried in a cauldron with a little lard. After the meat sizzles in the cauldron, add a little warm water and simmer the contents.

When the meat is tender (try it with the tip of a knife or a fork), smoked pork sausages are cut over it, in a cauldron, cut into slices, leaving everything to brown a little. In another cauldron, separate, prepare a softer polenta. When the polenta is ready, portion it, while it is hot, putting it on plates, next to the sweet or salty cow's cheese, the pork and the sausages. Sprinkle a little with the tasty fat resulting from roasting the meat. Of course, the pickles kept in the pantry are not missing from the table. At the end, place a fried egg in the pan and place it on the plate polenta. the food is ready for guests. :)

Information: free specialized tourist assistance Bucovina - mobile infotourism 0741 405498 (info: itineraries, objectives of interest, tourist map, programs and circuits in progress, available camps / excursions, tourist events, traditions etc)

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Moldovan Tochitura - Recipes

Tochitura is made in Bucovina with great pleasure, from homemade smokes and fresh dairy products.
For 8 or 10 servings, use 1 kg of pork (grown in the household, preferably as it is tastier), which is cut into suitable cubes, then fried in a cauldron with a little lard. After the meat sizzles in the cauldron, add a little warm water and simmer the contents.

When the meat is tender (try it with the tip of a knife or a fork), smoked pork sausages are cut over it, in a cauldron, cut into slices, leaving everything to brown a little. In another separate cauldron, prepare a softer polenta. When the polenta is ready, portion it, while it is hot, putting it on plates, next to the sweet or salty cow's cheese, the pork and the sausages. Sprinkle a little with the tasty fat resulting from roasting the meat. Of course, the pickles kept in the pantry are not missing from the table. At the end, place a fried egg in the pan and place it on the plate polenta. the food is ready for guests. :)

Information: free specialized tourist assistance Bucovina - mobile infotourism 0741 405498 (info: itineraries, objectives of interest, tourist map, programs and circuits in progress, available camps / excursions, tourist events, traditions etc)

Free tourist support Bucovina: reservations are made by directly contacting the administrators / owners of qualitatively selected tourist structures in Bucovina

You have accessed tourist portal www.BucovinaCazare.ro - if the information you read now is useful to you, please recommend us further, giving LIKE and / or Shari. Thank you !

ACCOMMODATION BUCOVINA - permanently updated offers = rates set directly by the owners - low rates, no commission like BOOKING (no commission charged from tourists or owners) - CLICK HERE & gt & gt


Moldovan tochitura

Пояснение:
Please look for another equivalent for tochitura. In the worst case, steak, or make a note of the trad. & quotstew & quot is stew, which has sauce, is with onion and tomato juice, etc. It is totally different from tochitura, which is actually pork (of different types: muscles, liver, etc.), fried in oil and smothered with water.

agree that there is no exact term, but.

Пояснение:
stew = stew ..

Tocana: Pork, beef or mutton stew, with onions, also usually served with mamaliga
http://www.travelnet.co.il/ROMANIA/09-Food-Drinks-Wines.htm

On the same day when the pig is sacrificed, a “tochitura” is prepared and eaten with the famous “mamaliga” (a corn-flour atole), poured on to a wooden plate and with a center of sour cabbage in its own juice, in which a half- broken red pepper, is also added.

stew = stew
but I notice on all pages exclusively English stew is translated ..lamb / pork / beef stew ..
add the meat to the stew
http://s-s-foods.com/CATERING/INTERNATIONAL/Rumanian/Romania.
another page a http://s-s-foods.com/CATERING/INTERNATIONAL/Rumanian/ROMANIA.

TOCANA - PORK, BEEF OR MUTTON STEW SEASONED WITH ONIONS AND SERVED WITH MAMALIGA
http://www.allrez.com/static/romania/food-and-drink.html

Moldavian stew
Ingredients:

500 gr pork meat
250 smoked sausages
300 gr cheese
3-4 spoons lard (oil)
10 garlic cloves
250 gr pork liver
1-2 pork kidneys
5 eggs
salt, pepper
(The Romanian name of the dish: Tochitura moldoveneasca
http://www.windowtoromania.org/recipes.asp?cat=3&recp=38

Пояснение:
If you want to be accurate.

There is no mention of omelettes on the link below.
Is it another recipe?

Пояснение:
you can explain in parentheses what it is. At the Romanian restaurant in Phoenix, this is how it is on the menu, and I think it should be kept as such, because there is no correspondent in English.

Пояснение:
I think this translation might be the best fit.

Versions:
1.Moldavian style deep-fried mixed meat platter, fried eggs topped
2. Fried eggs topped Moldavian style deep-fried mixed meat platter

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Ingredients for Moldovan tochitura

& # 8211 3 tablespoons oil- 1 glass of dry white wine

& # 8211 salt, pepper, paprika, thyme, bay leaf

Moldovan Tochitura & # 8211

Put the oil in the cauldron, and when it has heated, add the bacon and the diced pork leg. Stir well until the bacon begins to melt.

Add water, salt, pepper and bring to a boil until all the water has evaporated.

After the water has evaporated, add the sausages.

Leave a little and quench with a glass of white wine.

Mix well and allow to partially cover with a lid.

Prepare the polenta for Moldovan tochitura and fry eggs mesh.

Place the polenta for a portion in the middle of a flat plate and carefully place an egg on top of it and then add around it the meat and sausages that you prepared earlier.


Video: Reteta Tochitura moldoveneasca


Comments:

  1. Parfait

    Agree, this funny message

  2. Alexandre

    There is something in this. I will know, thank you for your help in this matter.

  3. Aineislis

    it seems to me this is the excellent sentence

  4. Heortwode

    no words, only emotions

  5. Gusho

    I'm sorry, but, in my opinion, mistakes are made. I am able to prove it.

  6. Yobar

    To discuss infinitely it is impossible



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