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Pork tochitura with polenta

Pork tochitura with polenta


Cut the meat into large cubes and cook well in a saucepan. Sprinkle a little salt and add the kaiser cut into small strips. Leave in this formula for about 15 minutes, then add a tablespoon of broth dissolved in 200 ml of water and put the lid on.

When it is almost ready, add pepper and continue to leave with the lid until the sauce formed is almost completely reduced. In parallel, prepare a little hard polenta and serve with egg and grated cheese. Enjoy your meal!


Christmas in Bucovina. The traditional goodies you can make right at home

Romanians who choose to spend their holidays in Bucovina are expected with the traditions and dishes specific to the place. Even those who chose the ski slopes in Mălini, Suceava County will not be inferior.

The people of Bucovina have prepared a lot of Christmas surprises for them: from delicious dishes to trips to places of impressive beauty.

For those who can't get to Bucovina this year, we offer several recipes for traditional dishes from the Bucovina area:

Radauti cake:
600-620 g of flour
5 eggs
600 ml of milk
525-560 g of sugar
450 g of butter
4 tablespoons cocoa
1 tablespoon of ammonia
1/2 sachet baking powder
4 tablespoons semolina
peel and lemon juice
5 tablespoons powdered sugar.
Method of preparation:
beat an egg with powdered sugar, then add 1 tablespoon of cocoa, 125 g of butter, quenched ammonia with 100 ml of milk and beat then add 500 g of flour and make 2 sheets that bake on the back of the tray
separately, beat 4 egg whites, gradually adding 4 tablespoons of sugar, continuing to beat, until well hardened add the yolks and 4 tablespoons of flour, previously mixed with baking powder the resulting composition is baked in the tray
boil 500 ml of milk, over which pour the semolina, boiling until it thickens 250 g of butter rub with 200 g of sugar, add the peel and lemon juice, then the semolina, and mix until the cream
prepare a glaze: boil 3 tablespoons of water with 3 tablespoons of sugar and 3 tablespoons of cocoa, add 100 g of butter and mix quickly, to homogenize the composition while it is hot
the baked sheets are syruped and assembled: a brown sheet, cream, a yellow sheet, cream, brown sheet and glaze.

Tochitura from Suceava
600 g of pork
300 g of Bucovina sausages
250 g of cheese
100 g of lard
50 g of salt.
the meat is cut into pieces and, along with the sausages, it is boiled in salted water
when the water has dropped well, the sausages are cut and placed, together with the pieces of meat, in a pan with lard and left to fry until golden brown.
It is then served on a plate with sheep's cheese and polenta.
Bucovina sarmalute with mushrooms
500 g of dried mushrooms
1.5 kg of cabbage
150 g of onion
100 g of rice
50 g of broth
1 dill bunch
1 thread of thyme
25 g of salt
2 g pepper.

the sponges are soaked, then passed through the mincer
chop the onion and cook the chopped dill
then add over mushrooms, along with rice, thyme, broth, salt and pepper
with the obtained mixture, fill the cabbage leaves and make the sarmales, which are boiled.


Pork stew with polenta

Slow-boiled pork in a cauldron with tomato sauce, garlic, onion, rosemary and walnuts - is a traditional 539-piece dish. 259ria & # 539 & # 259r & # 259neasc & # 259 italian & # 259, at & # 226t de gustoas & # 259 & # x219i aromat & # 259!

Ingredients & # 8211 Pork Stew with Polenta (6 people)
  • 1,250 kg of pork shoulder (front leg & # 539 & # 259)
  • 4 & # 8211 5 tablespoons olive oil
  • 100 ml of semi-dry white or red wine
  • 3 & # 8211 4 c & # 259 & # 539ei de garlic, cur & # 259 & # 539a & # 539i & # x219i toca & # 539i m & # 259runt
  • 1 large onion, cured # 259 & # 539at & # 259 & # x219i chopped & # 259, about 125 g
  • 2 cans x 400 g whole peeled, good quality
  • 250 ml of concentrated ro & # x219ii juice
  • 1/2 tablespoon & # 539 & # 259 black peppercorns
  • 1 & # 8211 2 bay leaves
  • 1/2 tablespoon & # 539 & # 259 walnuts & # x219oar & # 259 m & # 259cinat & # 259
  • 3 & # 8211 4 fresh rosemary sprigs & # 539e
  • sea ​​salt & # x219i black pepper, fresh & # 259t minced
Polenta with butter and parmesan
  • 1.5 liters of water
  • 300 g m & # 259lai grisat
  • 1 tbsp & # 539 & # 259 sea salt
  • 50 g unt nes & # 259rat
  • 2 & # 8211 3 tablespoons grated Parmesan cheese, about 40 g
Preparation & # 8211 Pork stew with polenta

We cut the pork shoulder, pieces about 3 cm thick - season with salt and pepper, then grind the meat. We can place the meat in a smaller pan, in two slices, transfer it later to the pan or cauldron.

& # 206nc & # 259lzim well a cauldron with a thick base & # 259, then add the oil & # x219i pieces of meat - we lightly brown them on all sides, 5 & # 8211 6 minutes, over medium to high heat. Turn & # 259m the wineâ & # x20AC; & # x2122;

Add the chopped onion (not too big) and the garlic. G & # 259tim & # 238nc & # 259 4 & # 8211 5 minutes on medium heat, then put the crushed tomatoes in the hands or chopped tomatoes and concentrated tomato juice - season with salt, leaves laurel twigs of rosemary popped between the palms (to develop aroma).

When the sauce starts to boil, add the grated walnuts and reduce the heat to low. Cover the cauldron partially with the lid and leave everything to boil for about 1 hour for 20 minutes - at half the time add about 250 ml of broth. 259 chicken (recipe here) or hot water.

& # 206n final, & # 238ndep & # 259rt & # 259m the cauldron on the fire & # x219i l & # 259s & # 259m the meat s & # 259 rest & # 259 covered & # 259, c & # 226t time we will make m & # 259m & # 259ligu & # 539a - & # 238ndep & # 259rt & # 259m leaves & # x219i rosemary twigs.

I made it softer (at 1.5 liters of water - 300 g per month), than the standard one (1.5 liters of water - 450 g). m & # 259lai).

& # 206in a pot or a saucepan & # 539 & # 259 with a thick base & # 259 we boil water. When it starts to boil, add the salt, then gradually grind it, stirring constantly with a whisk, to prevent lumps.

As soon as the league starts to thicken, reduce the heat to a minimum and let it boil for 25 minutes, stirring for 20 minutes. his or her goal every 3 minutes.

Finally add the grated butter and Parmesan cheese - mix again, then turn it over and tie it on a wooden platter. We spread it all over the surface, making a deep cut in the middle - we put warm heels on top and decorate it with fresh rosemary.

Definitely the red wine will make a lot of appetite at the table of this guest & # 259! - pofti & # 539i la mas & # 259!


  • 200 gr pork neck
  • 200 gr boneless chicken legs
  • 150 gr cabanosi
  • 4 cloves green garlic
  • 250 ml of tomato juice
  • 100 ml of water
  • 4 sprigs of fresh thyme
  • 3 tablespoons oil
  • salt and pepper
  • a teaspoon of paprika
  • For serving:
  • 2 mesh eggs
  • 50 gr grated telemea
  • polenta


Put the oil in a deeper pan, add the diced chicken legs and let them cook for a few minutes, then take them out in a bowl.

Add the sliced ​​cabbage sausages and let them fry a little, then take them out in a bowl.

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Then put the diced pork neck in the pan and let it brown a little on all sides.

Add the chicken and cabanos on top and add the finely chopped green garlic.

Season to taste with salt, pepper and paprika. Put 100 ml of water and let it boil a little. Then add the tomato sauce and the thyme sprigs.

Bring the sauce to a boil. Serve tochitura with polenta, with grated Telemea cheese on top and one egg each. The recipe is provided by bucătăraş.ro.


Moldovan tochitură & # 8211 traditional recipe

I don't think there is a Romanian who doesn't appreciate an honest tochitura and who doesn't make it at home or order it at the restaurant from time to time.

The tochitura variants are innumerable, because at the base it is a very unpretentious peasant food. The Romanian peasant, no matter how poor he was, still had a pig raised by him and a handful of corn to put on a polenta. That is the basis of any tochitura.


Here's how to do it:

1. Wash the pork leg and cut it into cubes.

2. Cut the smoked ribs into thin slices.

3. Heat the oil in a pan and fry the pieces of meat.

4. Remove the meat and brown the rib slices in oil.

5. Peel, wash and finely chop the mushrooms, onions and bell peppers.

6. Put the vegetables for 5 minutes in the oil in which you fried the meat and ribs.

7. Put the tomato juice over the hardened vegetables, and let it simmer for 10 minutes.

8. Add chopped garlic, salt and pepper to taste.

Tochitura Olteneasca is served with hot polenta, over which you can sprinkle chopped green parsley and a little grated cheese. The total preparation time of this recipe is 1 hour and 30 minutes.


Method of preparation

Wash the meat and cut into pieces. The sausage is sliced, the kaizer is cut into strips and the garlic is given through the press.
In a bowl of tuci put the melted lard and add the sausage slices, then the kaizer, in hot lard and brown a little on both sides. Add the pieces of meat and brown them as well.
Then add salt and pepper to taste and sprinkle with wine, little by little, add thyme.
When the meat is almost ready, add the rest of the wine and the garlic cloves given through the press.
When it's ready, take the kettle off the heat.
Make a suitable soft polenta and fry the eggs in the mesh.
A good tochitura came out, which I served, respecting the tradition, with polenta, egg, grated cheese and pickles in the sun and with the sauce from the pan.
How good it is. I can't describe in words, it's up to you to try and convince yourself.
Have a great appetite!

Chocolate cake

In a bowl sift the cocoa flour, powdered sugar, baking powder, baking soda and a

Pork jelly

For New Year's Eve, we prepared pork meatballs. The pork ear is parched and washed well. it


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.


Mixed pork and chicken stew with polenta and goat cheese. An undeniable preparation.

You can't refuse such a mixed pork and chicken steak, with polenta and goat cheese, a reinterpreted Moldovan recipe!

You can't refuse such a mixed pork and chicken steak, with polenta and goat cheese, a reinterpreted Moldovan recipe!

  • 500 g pork tenderloin
  • 500 g chicken breasts
  • 250 g of smoked acorns
  • 50 g lard
  • 150 ml oil
  • 200 ml of water
  • 200 ml white wine
  • 3-4 cloves of garlic
  • salt
  • pepper
  • thyme
  • paprika
  • 200 g of tomato paste
  • For polenta:
  • 1 l of water
  • 350 g cornmeal
  • salt
  • For served:
  • goat br & acircnză
  • fried eggs

Mixed pork and chicken tenderloin with polenta and goat cheese

Chop the pork into cubes, season with salt and fry in melted lard.

We drip from water and water.

Chicken legs, seasoned with salt and pepper, fry them in oil.

When both types of meat are penetrated, we mix them in the same bowl, add the wine and let them boil until they are tender.

In the remaining fat in the other bowl, fry the sliced ​​slices.

Then add the other meats, add the grated garlic and spices and let them cook together for a few minutes, then add the tomato paste.

Let the tochitura decrease and match the taste with salt, pepper, thyme and paprika.

Meanwhile, we prepare the polenta and the scrambled eggs.

We serve the delicious mixed tochititura of pork and chicken, with polenta and goat cheese, but also with scrambled eggs.

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Method of preparation

Grandma's recipe: Tochitura made of pork organs and pork muscle on a polenta bed. The liver and heart are washed well and cleansed of blood. Then cut the pieces. So is the pork tenderloin. Cook the onion. Then add the meat and pork chops cut into suitable pieces. Add the spices (thyme, hot paprika, bay leaves, nutmeg, salt, pepper) and broth. Extinguish with red wine and leave on the fire until the sauce decreases. Towards the end, add the garlic. Sprinkle with parsley. Serve with polenta and sour cream.


Oltenian tochitura with polenta

Cut the pork leg into cubes. The ribs are also cut into small cubes. Heat the oil in a saucepan and fry the salted and peppered pieces of meat. Remove the meat and brown the pieces of smoked ribs and then remove them.

Clean, wash and finely chop the mushrooms, onions and bell peppers and fry together in the oil in which the meat and ribs were fried.

Heat for 5 minutes, then add 150 ml of tomato juice and simmer. Add the chopped garlic, meat and ribs and let it boil 2-3 times together.

Serve the tochitura with polenta, you can sprinkle with chopped green parsley and possibly with grated cheese whoever wants.


Video: Romanian pork stew with polenta. Tocanita de porc cu mămăliguță