Moldovan Tochitura a la Vladut

Moldovan Tochitura a la Vladut – a savory recipe, full of tradition and flavors that will take you on an unforgettable culinary journey. This recipe masterfully combines succulent meat with aromatic spices and is served with a side of fine polenta, sprinkled with telemea cheese. Get ready to indulge your taste buds and bring a touch of tradition to your table!

Total preparation time: 1 hour
Cooking time: 45 minutes
Preparation time: 15 minutes
Number of servings: 4

Ingredients:
- 300 g pork neck
- 300 g pork leg
- 200 g pork belly
- 200 g chicken breast
- 200 g fresh sausages
- 2 glasses of white wine (preferably dry)
- 1 glass of tomato juice
- Salt and pepper (to taste)
- 1 teaspoon dried thyme
- 4-5 garlic cloves
- 500 g polenta
- 200 g telemea cheese (for serving)
- Fried eggs (optional, for serving)

Recipe story:
Moldovan Tochitura is an iconic dish that has deep roots in traditional Romanian cuisine. This recipe has been passed down through generations, with each housewife adding a personal touch. Inspired by Vladut, this version will make you fall in love with the rustic-urban flavors of this dish.

Step by step to a perfect tochitura:

1. Preparing the meat: Start by cutting the pork and chicken into cubes of about 2-3 cm. Make sure to use fresh meat, as this will directly influence the final taste of the dish. Pork with moderate fat content will provide a richer flavor and a more tender texture.

2. Browning the meat: In a large pan, heat a few tablespoons of olive oil over medium heat. Add the meat cubes and let them brown evenly on all sides. This step is essential to seal in the juices and intensify the flavors.

3. Adding the wine: Once the meat has a nice crust, add the two glasses of white wine. The wine will add a complexity of flavors, and its acidity will help tenderize the meat during cooking. Cover the pan with a lid and let it simmer on low heat for about 10 minutes.

4. Preparing the sauce: In a small bowl, finely chop the garlic and mix it with salt, pepper, thyme, and tomato juice. This mixture will add a special flavor and balance the richness of the meat. After the 10 minutes, add this mixture over the meat and stir well to blend the flavors.

5. Final boiling: Continue to cook on low heat, uncovered, for about 20-25 minutes, or until the liquid reduces and the meat becomes tender and slightly browned. Don’t forget to stir occasionally and, if needed, you can add a splash of wine to prevent the meat from sticking to the pan.

6. Preparing the polenta: In the meantime, prepare the polenta according to the package instructions, adding salt to taste. Well-made polenta will perfectly complement the tochitura. You can serve it with a finer or coarser texture, depending on your preferences.

7. Serving: Serve the tochitura hot, alongside a generous portion of polenta. Sprinkle grated telemea cheese on top and, if desired, add fried eggs for an extra touch of nourishment and flavor. These will add a creamy contrast that will complete the dish.

Practical tips:
- The wine: Choose a good quality white wine, as this will directly influence the final taste of the tochitura. A dry wine is ideal, but don’t overdo it with the quantity, so as not to overpower the flavors of the meat.
- The meat: You can experiment with different types of meat. For example, adding pieces of lamb or beef will bring an interesting note and another dimension of flavor.
- Polenta: Try adding cheese to the polenta during cooking for a richer taste.

Frequently asked questions:
- Can I use chicken instead of pork?: Yes, you can adapt the recipe using only chicken, but the cooking time will be shorter, considering that chicken cooks faster.
- How can I make the sauce spicier?: Add chopped hot peppers or chili flakes to the sauce mixture for an extra kick and flavor.
- What side dishes can I use?: Besides polenta, you can serve the tochitura with mashed potatoes or grilled vegetables.

Calories and nutritional benefits:
A serving of Moldovan tochitura contains approximately 600-800 calories, depending on the amount of meat and oil used. This is a hearty meal, rich in protein, due to the pork and chicken. Polenta adds complex carbohydrates, and telemea cheese provides calcium and healthy fats.

Possible variations:
- Vegetarian tochitura: You can replace the meat with mushrooms or seasonal vegetables and use red wine for a deeper flavor.
- Adding spices: Experiment with different herbs, such as oregano or basil, to add a personalized touch.

Moldovan Tochitura a la Vladut is a recipe that promises not only a delicious taste but also a pleasant and comforting cooking experience. Try it and bring tradition into your kitchen, savoring every bite alongside your loved ones. Enjoy!