Mocănească stew

Tochitura is a traditional delicacy, loved by Romanians and a staple on festive tables or in restaurants with local cuisine. This flavorful recipe harmoniously combines meat, sausages, and liver, making it a true feast for gourmets. Let's be carried away by the aromas of this dish and discover together how to prepare it!

Preparation time: 20 minutes
Cooking time: 1 hour
Total time: 1 hour and 20 minutes
Servings: 4-6

Ingredients:
- 600 g lean pork
- 200 g smoked sausages (preferably fresh for added flavor)
- 150 g liver (pork or chicken, as preferred)
- 350 ml white wine
- 2 tablespoons of lard (or olive oil, for a lighter version)
- 1 tablespoon of roasted pepper paste (this will add a subtle taste and a splash of color)
- 6 cloves of garlic
- 2 sprigs of fresh thyme (or 1 teaspoon of dried thyme)
- Salt and ground pepper, to taste
- Hot paprika, optional, for extra spice
- Polenta (400-500 g cornmeal)
- 100 g semolina (for a finer texture of the polenta)
- Eggs for frying (as desired)
- Grated sheep cheese or telemea, for serving
- Pickles, for garnish

A brief history of tochitura
Tochitura has deep roots in Romanian cuisine, being a dish that has evolved over time into various versions. It is believed that this dish was originally cooked by shepherds, who used the ingredients available in their households. Today, tochitura is a symbol of Romanian hospitality and is often associated with holidays and family gatherings.

Preparing tochitura

Step 1: Preparing the ingredients
Start by cutting the pork into cubes of about 2-3 cm. You can slice the sausages, and clean and cut the liver into suitable pieces. Peel the garlic and crush it using a garlic press, so that the aroma is fully released.

Step 2: Cooking the meat
In a cast iron pot (or a deep frying pan), add the lard and let it heat well. Once hot, add the pork cubes and let them brown, stirring occasionally to cook evenly. After the meat begins to whiten, add the sliced sausages and continue cooking for about 5 minutes.

Step 3: Adding liquids and flavors
Once the meat and sausages are browned, add the wine and, if necessary, a bit of water to cover the meat. Now is the time to add the crushed garlic, thyme, salt, pepper, and hot paprika, if you like a spicier taste. Cover the pot and let everything simmer on low heat for an hour, stirring occasionally.

Step 4: Adding the liver
After an hour of cooking, add the liver to the pot and season again if necessary. You can also add the roasted pepper paste for a richer taste. Let everything boil together for about 5 minutes.

Preparing the polenta

Step 5: Boiling the polenta
In a pot, bring 3 liters of water to a boil with ½ teaspoon of salt. When the water starts to boil, add the cornmeal in a rain, stirring continuously with a whisk to avoid lumps. Let the polenta simmer on low heat for about 20 minutes, stirring occasionally.

Step 6: Finishing the polenta
After 20 minutes, add a tablespoon of butter and the semolina, stirring vigorously. Continue to boil the polenta for another 10 minutes until it becomes creamy and consistent.

Serving tochitura

Step 7: Preparing the fried eggs
In a non-stick pan, prepare the fried eggs so they are ready just when the polenta and tochitura are finished.

Step 8: Plating
On each plate, place a generous portion of polenta, add a portion of tochitura, and carefully place a fried egg on top. Sprinkle grated sheep cheese or telemea and, if desired, serve with pickles and garlic sauce.

Useful tips
1. Choosing the meat: Opt for fresh, quality meat. You can combine different types of meat for a more complex flavor.
2. The wine: Choose a dry white wine, which will add a delicate note to the dish. If you prefer, you can also use red wine.
3. The polenta: If you like softer polenta, you can adjust the amount of water. A splash of olive oil in the mixture will make the polenta tastier.
4. Variations: You can add vegetables like peppers or mushrooms to diversify the recipe. You can also experiment with different types of sausages.

Frequently asked questions
- Can I use chicken instead of pork?
Yes, you can adapt the recipe using chicken, but the taste will be different. Make sure to adjust the cooking time to avoid drying out the meat.

- What type of cheese should I use?
Sheep cheese adds an authentic flavor, but telemea is an excellent option. You can experiment with your favorite cheese.

- How do I store tochitura for the next day?
Tochitura can be stored in the refrigerator in an airtight container for 2-3 days. Reheat on low heat, adding a little water or wine to restore its juiciness.

Enjoy your meal! This tochitura recipe will not only fill tables with delicious aromas but will also bring the whole family together around the table in an atmosphere of warmth and joy. Don't forget to share this recipe with your loved ones and enjoy this traditional dish together!