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Tochitură

Name: Tochitură
Total time: 50 min
Yield: Serves 4
Cuisine: Romania
Ingredients: 500g Pork Shoulder; 4 Sausage; 4 cloves Garlic; 1 Onion; 2 tbsp Tomato paste; 100ml White wine; 1 tsp Paprika; A pinch Thyme; 1 tsp Salt; A pinch Black Pepper; 4 Egg; 150g Precooked Corn Flour; 80g Feta Cheese; 2 tbsp Vegetable Oil

Main Dish

⏱ 50 min

👥 Serves 4

Difficulty ⭐

Pork and sausage stewed with wine and garlic, served with mămăligă and a fried egg — Romanian country cooking.

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📖 The Story Behind This Dish

Tochitură is a traditional Romanian dish of pork and sausage stewed with tomato and wine; the version from the northeastern Moldavia region is especially famous. It was once a feast made with fresh meat after the pig slaughter in winter. It's classically served on one plate with mămăligă, a fried egg, and crumbled sheep's cheese.

🌆 Where it's eaten: In a chalet-style eatery, steaming tochitură comes with mămăligă and a fried egg as hikers enjoy it with local wine.

🥕 Ingredients (serves 4)

Pork Shoulder 500g
Sausage 4
Garlic 4 cloves
Onion 1
Tomato paste 2 tbsp
White wine 100ml
Paprika 1 tsp
Thyme A pinch
Salt 1 tsp
Black Pepper A pinch
Egg 4
Precooked Corn Flour 150g
Feta Cheese 80g
Vegetable Oil 2 tbsp

👩‍🍳 Instructions

Cut the pork into bite-sized pieces and slice the sausage into rounds.
Heat oil in a pot and fry the pork and sausage until browned.
Add the chopped onion, tomato paste, and paprika and fry, then add the white wine, 200ml water, and thyme and simmer 30 minutes.
Add the crushed garlic, salt, and pepper and simmer 5 minutes.
Meanwhile, stir the cornmeal with 600ml water and a pinch of salt into mămăligă, and fry the eggs.
Plate the mămăligă and stew and top with the fried egg and crumbled cheese.

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