Tanti Florica's Tochitura from Alexeni

Tochitura from Aunt Florica - A Journey Through the Flavors of Tradition

If you've ever thought that a dish can carry not just flavors but also stories, then Tochitura from Aunt Florica is the perfect example. This recipe, with deep roots in culinary tradition and a charming history, will take you on a journey back in time to the interwar period when elegance and good taste were the order of the day.

Preparation time: 15 minutes
Cooking time: 40-50 minutes
Total time: 55-65 minutes
Servings: 4-6

Necessary ingredients:

*For the tochitura:*
- 300 grams veal, diced
- 300 grams pork, diced
- 200 grams country ham, diced
- 300 grams smoked sausages, sliced
- 4-5 cloves of garlic, crushed
- 75-100 grams tomato paste
- 1 glass of red wine
- Salt and pepper, to taste
- Thyme, to preference

*For the polenta:*
- Water, salt, cornmeal (about 200 grams)

*For serving:*
- 150 grams grated telemea cheese
- Eggs (one for each serving)
- Hot peppers, to preference

The story of the recipe

The story of Tochitura from Aunt Florica takes us to the city of Urziceni in the early 1920s when my grandparents, Ana and Tudorica, laid the foundations of the restaurant "Butoiul Roșu". Tudorica, an ambitious young man, combined culinary talent with business spirit, creating a renowned place for its delicious dishes. Tochitura, a traditional dish, was carefully prepared by Aunt Florica, a talented cook who added, besides the ingredients, a dose of love. This recipe has become a symbol of hospitality and the joy of sharing a meal with loved ones.

Preparation method

1. Preparing the meat
Start by placing a pot on the heated stove and adding sunflower oil. Then, add the diced veal. Fry the meat for about 15 minutes, stirring occasionally until it starts to brown.

2. Adding the pork
Once the veal begins to brown, add the diced pork. Continue frying both types of meat together until they are well cooked.

3. Including the aromatic ingredients
Add the country ham and sliced sausages to the pot. Mix everything well and let the ingredients combine for a few minutes. Then, add the tomato paste, crushed garlic, red wine, salt, pepper, and thyme. These ingredients will give a deep and aromatic flavor to your dish.

4. Boiling the stew
Cover the pot with a lid and let it simmer for about 30-40 minutes, stirring occasionally. If necessary, you can add a little water to prevent sticking.

5. Preparing the polenta
While the tochitura is boiling, bring salted water to a boil in another pot. When the water is boiling, add the cornmeal in a rain-like fashion, stirring vigorously to avoid lumps. The polenta should be softer to form a ring around the stew.

6. Assembling the dish
Once the polenta is ready, form a ring of polenta on a plate and carefully place the tochitura in the center. Grate the telemea cheese on top and add a fried egg to each serving. You can add hot peppers for an extra kick.

Serving

Tochitura from Aunt Florica is served hot, accompanied by a carafe of red wine, preferably ruby, as recommended by Grandpa Tudorica. This is a perfect dish for a family meal or a special occasion.

Useful tips

- For a healthier version, you can choose chicken or turkey instead of pork and veal.
- If you prefer a more intense flavor, you can add some chopped hot pepper to the meat mixture.
- For a touch of originality, you can add mushrooms or roasted bell peppers to the meat mixture to diversify the flavors.

Nutritional benefits

This recipe is rich in protein due to the meat mix, while the polenta provides complex carbohydrates, making it an excellent source of energy. The telemea cheese adds a dose of calcium, essential for bone health.

Frequently asked questions

1. Can I use turkey meat?
Yes, you can replace the veal and pork with turkey meat to make the recipe lighter.

2. How can I store the polenta?
The polenta can be stored in the refrigerator in an airtight container, but it is always better fresh.

3. Can vegan variations of this recipe be made?
Yes, you can use a combination of vegetables such as eggplant, zucchini, and mushrooms to create a delicious vegan version.

Recommended pairings

Tochitura from Aunt Florica pairs perfectly with a dry red wine or craft beer. Additionally, a fresh green salad can add a pleasant contrast and a touch of freshness to the dish.

I conclude with the hope that this recipe will bring not only flavor to your plate but also a piece of the history and culinary tradition we carry with us. Enjoy your meal!