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Because Vero 'made me crave her food with a twisted name (CORDERO CON PIMIENTO VERDE): P, I thawed a lamb leg and I also made a tochitura, like at my mother's house :)) :)). The recipe is good to prepare for Easter
- a lamb pulp
- 3 bell peppers
- 1-2 cloves garlic
- 2 tablespoons olive oil
- 1 glass of dry white wine
- 2 bay leaves
- 2 tablespoons broth
Preparation time: less than 60 minutes
RECIPE PREPARATION Lamb tochitura, with polenta:
The lamb meat is washed, deboned, and the meat is cut into small pieces. Cut the pepper and garlic into slices. Heat the olive oil and put the garlic slices that you harden until golden. Add a cup of hot water and put the pieces of meat in the pan, stirring from time to time. Season with salt, pepper, bay leaves and thyme. After about 10 minutes, put 2 tablespoons of broth over the meat, sliced pepper and cook together for another 5-10 minutes. Quench everything with a glass of white wine, letting it boil until the sauce decreases. We can add chopped green squash at the end.
Serve hot with polenta. We have a craving! J). You can prepare this recipe from lamb and Easter
The wine at the end, makes all the money, but does not spoil a glass and near;)
Tochitura of lamb, with polenta - Recipes
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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.
Lamb toast in a cauldron
If you managed to make our recipe for lamb steak in a cauldron, now is the time to present you a simple, but very tasty, tochitura recipe. Here's what you need:
Ingredients for lamb chop in a cauldron
- a lamb pulp
- 3 bell peppers
- 1-2 cloves garlic
- 2 tablespoons olive oil
- 1 glass of dry white wine
- 2 bay leaves
- 2 tablespoons broth
Wash the pulp, debone it, then cut it into small slices. We also cut the garlic and pepper into slices.
Lightly slice the garlic cloves in the olive oil. Then we put a small cup of hot water and start adding the pieces of meat. Season and after about two minutes put two tablespoons of broth.
Leave for about 10 minutes, add the pepper and quench everything with a glass of white wine. After it decreases, add the greens.
Shepherd's lamb stew
This recipe has a special meaning, sentimentally speaking, being inherited from my grandfather who was a shepherd, then taken over by my father and perfected by my mother. By the way, my parents prepared it for Easter, at a family picnic. Therefore, this food, as I describe as accurately as possible, the stages of its preparation, creates vivid emotions for me, especially since I am the only one of all the grandchildren who have known my grandfather, an exceptional man, left us too soon.
Turning to our recipe, we first prepare the meat: we cut it into generous slices, clean it of various impurities, wash it with lukewarm water and scald it in a cauldron, give it two or three boils, so that the smell disappears a little and the intense taste of sheep, approx. 30 minutes.
Then take the scalded meat out of another pot with a spatula in a cauldron, discard the water and set it aside a little.
We prepare vegetables and spices:
Chop the onions as small as possible, the red bell pepper and the parsley (ours has already been chopped, being from the freezer).
We put the oil in the cauldron, and when it warms up, we sauté the onion for 15 minutes, then the pepper for 5 minutes, then we turn over the scalded meat and a liter and a half of water. Put a lid on the kettle and let it boil for an hour.
When the meat is half cooked (taste), add the spices, greens, crushed garlic, bay leaves, salt to taste, then boil the composition for another 30 minutes, or as needed, to reduce the sauce and the aromas intertwined.
Towards the end, you can add another 150 ml of dry red wine, which is allowed to drop for about 15 minutes.
When the meat is tender, it tends to separate from the bone, and the sauce becomes dense and enticing, the shepherd's stew is ready!
It is eaten with a brown polenta and a muzzle stuffed with bellows cheese or fresh curd, like in a sheepfold!
Even though I'm not a fan of lamb, I almost ate the stew, it caught my eye so much!
I hope you like my recipe, I don't guarantee that I reproduced it exactly like the original one, but I think I caught its essence!
Dobrogean honey tochitura
• 300 g of honey
• 250 g sheep sausages
• 250 g sheep pastrami
• 4 eggs
• 200 g case
• 1 teaspoon spices (depending on preferences)
• 600 g of polenta
• 1 onion
• 2 tablespoons tomato paste
Cut the lamb and pastrami into pieces, and cut the sausages into 2-3 cm segments. In a large skillet, fry the lamb, pastrami and sausages until they are well penetrated and nicely browned. Add the cleaned, washed and finely chopped onion. After 2, 3 minutes, add the tomato paste. Simmer everything for another 3, 4 minutes, stirring occasionally, then put a cup of boiled water in the pan. Add the spices, salt and pepper, mixing well. Cover the pan with a lid and simmer for another 10 minutes. Meanwhile, fry the 4 eggs and put the cheese on the large grater. Serve hot tochitura, with polenta, one egg in one serving and with cheese sprinkled on top.
Tochitura of lamb, with polenta - 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, along with sweet or salty cottage cheese, pork and sausages. Sprinkle a little with the tasty fat resulting from browning 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. :)
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Pork and Beef Tochitura
Pork and beef stew is one of our favorite foods.
The dishes with sauce always remind me of my mother's childhood and excellent cuisine. Pork and beef stew was one of the recipes that warmed us in the gloomy and cold winter days. And because I'm still in Romania, I had a terrible craving for a delicious tochitura. I served it with a hot polenta and a garnish of mushrooms and cherry tomatoes.
Ingredient & # 8211 Pork and beef stew
- 500 g lean pork
- 500 g beef
- 1 large onion
- 5-6 cloves garlic
- 3 tablespoons olive oil
- 1/2 cup tomato juice
- 1-2 cups of water
- 1 glass of good quality semi-dry white wine
- 3 tablespoons flour
- ground pepper
- 300 g mushroom mushrooms
- 5-6 cherry tomatoes
- 2 cloves of unclean garlic
- 1 dried hot pepper
- 2 tablespoons olive oil
- 1/2 cup white wine half dry
- 2 teaspoons light soy sauce
- freshly ground pepper
Method of preparation
- Cut the meat into suitable pieces and then roll them in flour.
- Add the oil in a large saucepan and when hot, add the well-shaken pieces of meat of excess flour.
- We harden them until they change color, about 2-3 minutes, then we take them out of the pan, we put them in a deep plate that we cover with a lid.
- Put the julienned onion and finely chopped garlic in the pan. Cook for 1 minute, then add the meat and mix well.
- Add the white wine and after the alcohol has evaporated, add the tomato juice mixed with 1 cup of water, peppercorns, ground pepper, chopped parsley and a pinch of salt (do not add too much salt from the beginning because the sauce decreases and the food may become too salty).
- Cover the pan with a lid and let the tochitura simmer for about 2 hours.
- If the sauce drops too much and the meat is not completely penetrated, add warm water.
- After the meat is completely cooked, adjust the salt topping.
How to prepare the garnish
- Heat the olive oil in a non-stick pan and add the uncooked garlic and finely chopped hot pepper. Heat them for 1 minute, then add the mushrooms and whole tomatoes. Mix well, add the soy sauce and cook for about 2-3 minutes.
- Add white wine and pepper. Stir the mushrooms over medium heat until the alcohol has completely evaporated.
- Mushrooms and tomatoes should not be soft, but slightly crunchy.
- Serve tpork and beef ochitura along with warm polenta and garnish of mushrooms and cherry tomatoes.
And because such a delicious meal cannot be served without a glass of red wine, I propose a special wine, Vinarte Prince Matei Merlot 2008.
Prince Matei wine is a clear, ruby-red wine, bright, with reddish-purple reflections and the smell of berries (blackberries, currants, strawberries), complex aromas of black pepper, chocolate, coffee and vanilla.
In terms of taste, it is a dry, intense, full-bodied wine, well-balanced texture of sweet tannins, delicate astringency and long aftertaste.
The optimum consumption temperature is 18 ° C. It can be served with red meat dishes, noble game with complex sauces, traditional Romanian menus based on meat or with matured cheeses.
TOCHITURA RECIPES ‚: 11 tochitura recipes
Tochitura is a Romanian food, prepared differently in different areas of the country. Tochitura is one of the most beloved Romanian dishes and top of the list on the menus of restaurants with traditional specialties. With pork, lamb, beef, chicken and more, tochitura can be prepared in dozens of ways, but is usually served with polenta. Today we present 11 tochititura recipes.
1. Tochitura with pork and chicken
- salt, pepper, thyme, garlic
Tochitura with pork and chicken
For the tochitura with pork and chicken, cut the meat into cubes and fry in a little oil. When it starts to brown, add the wine, cover and simmer until reduced. Add the tomato juice and spices, to taste, and mix. Boil over low heat until reduced and the meat begins to brown, and at the end add the crushed or finely chopped garlic. The tochitura with pork and chicken is served with polenta
2. Dobrogean tochitura with polenta
Ingredients (4 people):
- 200 g of boneless pork breast
- 100 g low-fat peasant ribs
- 1/2 teaspoon ground black pepper
Dobrogean tochitura with polenta
Prepare a softer polenta. Finely chop the garlic, cut the meat into cubes, peel the ribs of the ribs and cut them into cubes. Heat oil in a pan and harden the ribs, then the meat. Season the meat with pepper from the beginning, so that it acquires flavor. We continue to add to the pan, one by one, the organs, depending on the duration of preparation. Therefore, add the diced kidneys, let them harden a bit, then add the diced spleen. Cut into cubes and liver and add it to the pan, then place over the meat and garlic. In a bowl, mix the tomato paste with the wine, thyme and half a tablespoon of salt, then mix well. Pour the sauce obtained in this way in the pan, mix and let it boil for 6-7 minutes. Finely chop the parsley. Add it over the tochitura when you take the pan off the heat. Arrange the dish as desired and serve hot.
3. Lamb stew with polenta
- 2 tablespoons olive oil
- salt, pepper, thyme, 2 bay leaves
Lamb stew with polenta
The lamb leg is washed, deboned, and the meat is cut into small pieces. Cut the pepper and garlic into slices. Heat the olive oil and put the garlic slices that we harden until golden. Add a cup of hot water and put the pieces of meat in the pan, stirring occasionally. Season with salt, pepper, bay leaves and thyme. After about 10 minutes, put 2 tablespoons of broth over the meat, sliced pepper and sauté for another 5-10 minutes. We quench everything with a glass of white wine, letting it boil until the sauce decreases. We can add chopped green squash at the end. Serve hot with polenta.
4. Moldovan Tochitură
- 3 tablespoons lard (or oil)
- 3 tablespoons tomato paste (optional)
- salt, pepper, paprika, thyme, bay leaf
We put lard in the cauldron, and when it has warmed up, we add bacon and diced pork leg. Mix well until the bacon begins to melt and the meat turns white on all sides. Now add the soup or water, salt, pepper and the desired spices, half of the finely chopped garlic and let it boil until all the liquid evaporates and starts to sizzle again. Now we put the sausages, 1-2 wet and squeezed bay leaves to avoid burning them in hot oil. At this point we check the meat. If it is quite penetrated, we move on to the next stage, and if not, we add another glass of water or soup and leave until it evaporates completely. Leave a little more and quench with a glass of white wine and add the rest of the garlic. For those who want a little color and a little sauce over the polenta, we also put 3 tablespoons of tomato paste diluted with a little water. Mix well and let it partially cover with a lid. We make polenta, according to everyone's taste. Tradition demands it with a stronger consistency. We prepare the pan with oil for the stitches. Spread all the plates and divide: with a spoon we put polenta in each plate (or we put it in a bowl greased with a little oil and turn it over on the plate). Above it, in the middle, we put an egg-eye, freshly made. We put the meat around the polenta, and around the egg the bellows cheese, feta or telemea. Some sausages would be wonderful. Garnish with a parsley leaf and serve with pickles and, who likes, a glass of red wine.
5. Transylvanian Tochitura
- 1 tray of chicken liver
- a can of tomatoes in broth or 3-4 fresh tomatoes + broth
- salt, pepper, basil, parsley
Saute the sausages, cut into pieces. When they are almost ready, take them out and fry the livers in the same pan, adding oil if needed. Remove the livers after they have taken on color and add the pork, cut into smaller pieces. After the meat has hardened, fry the onion in the same oil and add the sliced carrots and garlic. When the onion has become glossy, pour the meat over it and the tomatoes in the broth and cook with the lid on until the meat becomes soft. At the end, season and add the greens. It is eaten with polenta and an egg-eye.
6. Chicken offal
- 1 kg of chicken offal (hearts, gizzards, livers)
- a tablespoon of dehydrated vegetable spices
- mixture of dry spices (garlic, marjoram, thyme, pepper, oregano, onion, anise)
- a tablespoon of tomato paste
Wash the chicken entrails and cover with water, then boil with a pinch of salt. When it first boils, froth and add the dehydrated vegetable spice, then let it simmer until the water is reduced by half. Remove the entrails from the soup, drain and then fry in oil. When it starts to brown, add the red wine, leave it on the fire for a little longer, stirring constantly, until all the liquid decreases, and add the tomato paste, the crushed garlic and the rest of the soup left over from the boil. Allow to boil a little, then add the mixture of spices, salt and pear, if necessary. Along with the tochitura, you can serve a mashed potato rubbed with a little olive oil and a few mushrooms sautéed in olive oil (I sautéed mushroom stalks).
7. Tochitură with mushrooms
- 1/2 small onion, cut into scales
- 1/2 cup red or yellow bell peppers, cut into slices
- 1 teaspoon of tomato paste
- 2 cloves of garlic put on the grater
- salt and freshly ground pepper
- 1 tablespoon chopped parsley
To be served: warm polenta, 1 egg yolk, grated feta cheese
I didn't wash the mushrooms, I just wiped them a little with a damp towel. I broke the oyster strips, with all the tails, and I cut the Shiitake into slices, without the tails. Heat the oil in a pan, add the onion and pepper and fry until golden brown. Add the mushrooms and fry them too, stirring occasionally (the pan should not be crowded). Meanwhile, add a pinch of salt and pepper. When the mushrooms have browned, add the wine and turn off the pan, then put the tomato paste and cook until the wine has evaporated and a sauce is formed (if you find it too thick, add 2-3 tablespoons of water) . Add garlic and thyme and taste for salt and pepper. To serve, put polenta on a plate, toss on top and an egg-eye everywhere. Sprinkle with parsley and cheese. I made the polenta from 3 cups of water, 1 teaspoon of salt and 1 cup of corn. Bring the water to a boil and when it starts to boil, add salt and cornstarch, stirring constantly. Leave until it thickens. It will be soft and served with a spoon.
8. Calf liver stew
- 1 teaspoon of paprika
- salt, pepper, veggies, coriander, curry
Calf liver toast
Cut the pepper and chili into strips, put the garlic on a grater, cut the liver into thin slices, semi-frozen, then mix with all the spices and 2 cloves of garlic. Saute the peppers (bell pepper + chili) a little until they are soaked (not too fried) in olive oil. When the pepper has softened, add the seasoned liver and cook over low heat, approx. 15-20 min… In the last 3 min. add the rest of the garlic (3 cloves). It is served with any kind of garnish - polenta, natural potatoes, etc.
9. Grandma's tochitura
Pt. polenta garnish
Finely chop the onion and fry in a little oil, then add the tablespoon of butter and the meat cut into small pieces. Leave on the fire to brown a little. Add the sausage and after a few minutes pour the tomato sauce, season to taste and cook for about 30 minutes. If the tomato sauce is too thick you can add a cup of water. When they are ready, turn off the heat and leave them covered until we make the polenta! Make a normal polenta, not too hard, boil the eggs for about 10 minutes, take a bowl, add the cream, melted butter, place the chopped eggs and mix, then add the polenta and mix again. We place the meat on a plate and with a spoon we pour some polenta, after which we sprinkle grated and ready cheese! A cold red wine goes great.
10. Peasant smoked pork chop
Peasant smoked pork chop
Chop the bacon into cubes and melt it, add the ribs, sausage and minced meat cut into larger pieces, fry for 10 minutes, then add 2 glasses of water and let it boil until the water drops. Serve with mesh, kneaded cheese and polenta with sour milk (yogurt).
11. Tochitură muntenească
Cut the meat into pieces and fry in a pan in hot oil with finely chopped onion. After the meat is slightly fried, ie it starts to brown, quench it with vegetable soup and wine. Match the taste of salt and pepper, then add the finely chopped tomatoes, chopped garlic and diced peppers. Bring to the boil. Towards the end of cooking, sprinkle a little thyme. Serve with hot polenta and pickles.
In the hope that the 11 recipes for tochitura are to your liking, we will surprise you with other delicious recipes soon. Until then, good luck!
- Cut into pieces 600 g pork muscle and put it in the bowl of the Thermomix.
- Add 60 g lard (or oil) and let it suffocate 5 min./Varoma/speed 1 .
- Add 100 g white wine, 100 g water, a pinch of salt, a pinch of pepper, a pinch of sweet paprika and cook 25 min./Varoma/ / speed . * If he leaves his meat water, he still cooks10 min./Varoma/ / speed .
- Put in the bowl 300 g water, 100 g cornmeal, 1 teaspoon salt, 20 g butter and set 17 min./100°C/speed 1 .