Moldovan Tochitura

Moldovan Tochitura - A Family Indulgence

Discover the magic of a traditional recipe that brings together the flavors and joy of a family meal. Moldovan tochitura is more than just a dish; it represents a piece of the soul of a rich culture, full of culinary traditions. Whether it's a gloomy day or you simply want to indulge in a hearty meal, this recipe is perfect for you.

Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Servings: 4

Ingredients:

- 300-400 g pork (choose meat from the tenderloin or shoulder for a tender texture)
- 4-5 slices of smoked bacon (quality bacon will add flavor)
- 3 cloves of garlic (fresh, for an intense taste)
- 1 glass of red wine (preferably a dry wine that will enrich the aroma)
- 1 teaspoon of Delikat (or salt, to taste)
- 2 bay leaves
- 3 black peppercorns (for extra flavor)
- Sheep cheese (about 150 g, for serving)
- Pickled green tomatoes and cauliflower (as a side dish, to taste)
- Polenta (about 200 g cornmeal, 1 liter of water, and a piece of butter)
- 2 eggs (preferably free-range)

Preparation:

1. Preparing the ingredients: Start by cutting the pork and bacon into cubes of about 2 cm. Make sure the bacon is well-smoked to give a special taste to the tochitura. Peel the garlic and chop it finely to release its aroma.

2. Cooking the meat: In a cast iron pot or a deep skillet, add the bacon cubes and let them fry over medium heat. When the bacon starts to melt, add the pork and fry it on both sides until golden brown. This will take about 5-7 minutes.

3. Seasoning: Once the meat has a nice color, add the chopped garlic, bay leaves, black pepper, and red wine. Mix well and let the dish simmer on low heat for about 30 minutes. You can cover the pot with a lid to help the flavors meld and tenderize the meat.

4. Preparing the polenta: In another pot, bring 1 liter of water with a pinch of salt to a boil. When the water is boiling, gradually add the cornmeal, stirring continuously to avoid lumps. After the polenta starts to boil, reduce the heat and let it simmer for 15-20 minutes, stirring occasionally. At the end, add a small piece of butter for a creamier taste.

5. Cooking the eggs: In a separate skillet, fry the eggs until the whites become opaque, but the yolk remains soft, just the way you like it.

6. Assembling the plate: On each plate, place a generous portion of polenta, a layer of hot tochitura, a fried egg, and a few slices of sheep cheese. Complete with pickled green tomatoes and cauliflower on the side.

Serving: This Moldovan tochitura is perfect to be enjoyed with a glass of red wine. The aroma of the wine blends wonderfully with the intense flavor of the dish.

Useful tips:
- If you want a more intense flavor, you can add a tablespoon of tomato paste during cooking.
- Instead of pork, you can use beef or lamb for a different variant.
- If you're looking for a healthier alternative, you can make the polenta with mineral water, which will give it a more interesting taste.

Nutrition:
This Moldovan tochitura recipe provides a good source of protein from meat and eggs, as well as carbohydrates from polenta. The sheep cheese adds calcium and healthy fats. It is a hearty dish, perfect for cold days, but consumed in moderation, it can be part of a balanced diet.

Frequently Asked Questions:
- Can the tochitura be frozen? Yes, you can freeze the tochitura, but it is recommended to consume it fresh to preserve the flavor.
- What other side dishes can I use? You can serve the tochitura with mashed potatoes or a fresh cabbage salad for a contrast of textures.

Variations:
- Instead of garlic, you can try adding sautéed onions for another level of flavor.
- If you like spicy dishes, add a little chili pepper during cooking.

Try this Moldovan tochitura recipe and enjoy a meal full of warmth, love, and tradition. Bon appétit!