This intinsoare, a traditional recipe from the heart of Transylvania, is more than just a simple stew; it is an explosion of flavors and tastes that brings together the best ingredients from Romanian cuisine. This delicious dish, which combines cheese, pork, and aromatic herbs, is served with warm polenta, a perfect accompaniment to add texture and flavor. It is good to know that in Romania, there are places where organic food is an integral part of daily life. A striking example is the locality of Feldru in Bistrița-Năsăud County, the birthplace of this gastronomic wonder, recognized as a traditional product.
To prepare intinsoare, we start by gathering the necessary ingredients: 200 g of bacon, 300 g of pork shoulder, 150 g of smoked sausages, one large onion, 3 cloves of garlic, 200 g of sheep cheese, a bunch of fresh parsley, 100 g of lard, salt and pepper to taste.
In a cast iron pot, we melt the lard over medium heat. When it becomes liquid, we add the diced onion and sauté it until it becomes translucent, being careful not to burn it. Then, we cut the pork shoulder and bacon into small cubes, and slice the sausages into rounds. We add all these ingredients to the pot with the onion and let them sauté for about two minutes, so the flavors can combine.
After the meat starts to change color, we add the pressed garlic and a cup of water. We let everything simmer on low heat, covered, until the pork and bacon are tender, and the flavors have melded perfectly. In the meantime, we take care of the polenta: in a separate pot, we bring water to a boil, and when it reaches boiling point, we add a pinch of salt and gradually the cornmeal, stirring continuously to avoid lumps.
When the meat is cooked and the water has reduced, we add the crumbled sheep cheese, mix well to distribute it evenly, and then add the finely chopped parsley. This final touch of greenery will bring an extra freshness and will wonderfully complete the dish.
We serve the intinsoare hot, alongside fluffy polenta and assorted pickles, which will add a crunchy and tangy note, perfect to contrast with the rich taste of the stew. Enjoy your meal and don't forget to savor every bite!
To prepare intinsoare, we start by gathering the necessary ingredients: 200 g of bacon, 300 g of pork shoulder, 150 g of smoked sausages, one large onion, 3 cloves of garlic, 200 g of sheep cheese, a bunch of fresh parsley, 100 g of lard, salt and pepper to taste.
In a cast iron pot, we melt the lard over medium heat. When it becomes liquid, we add the diced onion and sauté it until it becomes translucent, being careful not to burn it. Then, we cut the pork shoulder and bacon into small cubes, and slice the sausages into rounds. We add all these ingredients to the pot with the onion and let them sauté for about two minutes, so the flavors can combine.
After the meat starts to change color, we add the pressed garlic and a cup of water. We let everything simmer on low heat, covered, until the pork and bacon are tender, and the flavors have melded perfectly. In the meantime, we take care of the polenta: in a separate pot, we bring water to a boil, and when it reaches boiling point, we add a pinch of salt and gradually the cornmeal, stirring continuously to avoid lumps.
When the meat is cooked and the water has reduced, we add the crumbled sheep cheese, mix well to distribute it evenly, and then add the finely chopped parsley. This final touch of greenery will bring an extra freshness and will wonderfully complete the dish.
We serve the intinsoare hot, alongside fluffy polenta and assorted pickles, which will add a crunchy and tangy note, perfect to contrast with the rich taste of the stew. Enjoy your meal and don't forget to savor every bite!
Ingredients
400 g pork meat, 300 g ribs with a bit of fat, 200 g Cabanos sausages, 1 tablespoon lard, 1 onion, 4-5 cloves of garlic, 200 g sheep cheese, 400 g cornmeal, fresh parsley, salt, pepper