Tochitura - my recipe

Delicious Tochitura: A Warm Indulgence for Chilly Winters

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

Today I will share my favorite tochitura recipe, a dish that combines the savory flavor of pork with the rich aromas of spices and fresh ingredients. This is a dish that enjoys well-deserved popularity in many households, especially during the cold season when we crave a hearty and comforting meal. What is truly special about this recipe is that, although there are many variations, it is adapted to family tastes and preferences, making it unique.

Necessary ingredients:

- 600 g lean pork shoulder
- 300-350 g Oltenian sausages
- 250-300 g smoked kaiser
- 1 cube of butter (approximately 20 g)
- 100-150 ml red wine
- 1 large onion
- 400 g tomatoes in juice (or fresh tomatoes, if in season)
- 5-6 cloves of garlic (preferably, country garlic)
- 1 tablespoon chopped basil
- 1/2 tablespoon marjoram
- 1 tablespoon chopped parsley (fresh or dried)
- Salt and pepper to taste
- 500 g cornmeal (for polenta)

Step by step:

1. Preparing the ingredients: Start by washing and drying the pork shoulder with a kitchen towel. Then, cut the meat into cubes of about 2-3 cm. Slice the sausages into 1 cm pieces and the kaiser into thin strips. Chop the onion finely and crush the garlic.

2. Heating the butter: In a medium-sized pot, melt the butter over medium heat. Wait for it to melt completely, but be careful not to burn it.

3. Browning the meat: Add the meat cubes to the pot, sautéing them lightly for 5-7 minutes until they change color. This step is important to seal in the juices and give it a more intense flavor.

4. Adding the onion: Immediately after browning the meat, add the chopped onion. Mix well and let the onion soften for about 2-3 minutes.

5. Adding liquids: Once the onion starts to become translucent, add enough water to cover the meat almost three-quarters, along with the red wine. These liquids will add extra flavor to the stew. Cover the pot with a lid and let it simmer for about 30 minutes. Don’t forget to stir occasionally and, if necessary, add hot water.

6. Introducing the sausages and kaiser: After 30 minutes, add the sausage and kaiser slices. Let them simmer together for 5 minutes. These smoked ingredients will give a special flavor to the entire dish.

7. Seasoning: Now it’s time to season. Add salt, pepper, crushed garlic, and diced tomatoes along with the juice. Cover the pot again and let it simmer for about 30 minutes, stirring occasionally to prevent sticking.

8. Adding herbs: When the meat is tender and the sauce has thickened, add the basil, marjoram, and parsley. Mix well to distribute the flavors evenly.

9. Preparing the polenta: In the meantime, prepare the polenta. Boil water in a large pot, add salt, then gradually pour in the cornmeal while stirring constantly to avoid lumps. Cook for about 15-20 minutes until the polenta becomes creamy and thick.

10. Serving: Once the tochitura is ready and the polenta is prepared, everything is set to be served. Place a serving of polenta on a plate, pour the rich sauce over the tochitura, and if desired, sprinkle a little fresh parsley on top for a special touch.

Serving suggestions: Tochitura can be served alongside pickles or a fresh salad, which will add a pleasant contrast to the rich taste of the dish. Also, a glass of red wine is the perfect choice to complement this comforting meal.

Nutritional information: This tochitura recipe is rich in protein due to the pork and sausages, while tomatoes and herbs add vitamins and antioxidants. The polenta, on the other hand, provides carbohydrates that ensure the necessary energy throughout the day. Each serving has approximately 600-700 calories, depending on the exact quantities used.

Vegetarian option: If you want a vegetarian option, you can replace the meat with mushrooms, seasonal vegetables, and tofu, keeping the rest of the ingredients for the sauce.

Frequently asked questions:

- Can I use other types of meat? Absolutely! You can experiment with beef or even chicken, but the cooking time may vary.
- What can I do if I don't have red wine? You can use meat broth or water, but the wine adds a deep and complex flavor.
- How can I store the tochitura for later? You can keep the tochitura in an airtight container in the fridge for 3-4 days or freeze it for later.

Tochitura is more than just a recipe; it is a tradition, a way to bring the family together around the table, a pleasant childhood memory. So embrace the cooking process and enjoy every step! Bon appétit!