Combined Tochitura
Combined Tochitura – A Delicious and Nutritious Recipe
I present to you a recipe that combines the best culinary traditions, resulting in a combined tochitura, perfect for family meals or special occasions. This recipe is neither Moldovan, nor Dobrogean, nor Transylvanian, but a savory mix that will delight your taste buds. Preparing this tochitura is a true art, and I will guide you through each step with the best tips for a perfect result.
Preparation time: 20 minutes
Cooking time: 1 hour
Total time: 1 hour and 20 minutes
Number of servings: 6
Necessary ingredients:
- 1 kg of chicken livers
- 500 g of chicken gizzards and hearts
- 300 g of pork meat (from the cauldron, garnita)
- 500 g of semi-smoked sausages
- 2 large onions
- A head of garlic
- 800 g of tomato juice (puree)
- 40 cl of dry white wine
- 1 cup of water
- 70 g of oil
- Thyme (to taste)
- Whole pepper (to taste)
- Ground pepper (to taste)
The History of Tochitura
Tochitura is a dish that came to life in the kitchens of skilled housewives, prepared with accessible and easily obtainable ingredients. It is a dish that has evolved over time, with each region having its own version, but today, I invite you to discover a blend of these traditions.
Preparing Tochitura Step by Step
1. Preparing the ingredients: Start by cutting the pork meat into cubes of about 1.5 cm. The livers, gizzards, and hearts should be well washed, and the livers can be soaked in cold water for about 30 minutes to remove any impurities.
2. Cooking the meat: In a deep pan or large pot, heat the oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes until it becomes translucent. This will give a special aroma to your dish.
3. Adding the meat: Add the cut pork meat to the pot, then the sausages, which you will cut into pieces of about 2 cm. Let everything fry for 5-7 minutes. This step will ensure a delicious crust on the meat.
4. Preparing the organs: In a separate pan, add the gizzards and hearts. Fry them until they lose their water and turn golden. Then, add them to the pot with the meat.
5. Adding the wine and spices: Pour the dry white wine and the cup of water into the pot. Add the thyme and whole pepper. These will provide a rich and complex flavor to your tochitura.
6. Simmering: Cover the pot and let it simmer on low heat for 30 minutes. This step is crucial to allow the flavors to combine.
7. Finalizing the dish: After simmering, add the tomato juice, crushed garlic, and ground pepper. Let it simmer for another 10-15 minutes, so the sauce thickens and becomes delicious.
Serving and Suggestions
Combined tochitura is usually served with warm polenta and sheep cheese. A fried egg is a wonderful accompaniment, adding a touch of flavor and creaminess. A personal suggestion is to sprinkle a little freshly chopped dill on top for an extra freshness.
Useful Tips:
- Wine: Choose a quality dry white wine, as its flavors will intensify during cooking.
- Meat: If you do not have access to pork from the cauldron, you can use pork from a supermarket, but make sure it is well-cooked.
- Variations: You can experiment with other types of meat or add vegetables, such as carrots or peppers, for an extra boost of vitamins.
Nutritional Information
This combined tochitura is an excellent source of protein, vitamins, and minerals. Chicken livers are rich in iron, which helps maintain energy levels and overall health. Additionally, polenta, a traditional food, is a good source of carbohydrates, providing the energy needed for an active day.
Frequently Asked Questions:
- Can I use beef?
Yes, you can adapt the recipe using beef, but the cooking time will be longer, as beef requires more time to become tender.
- How can I make the polenta creamier?
Add a little butter and sheep cheese to the polenta after it is prepared for a rich and creamy taste.
- Is this recipe suitable for freezing?
Yes, the tochitura can be frozen, but it is recommended to consume it fresh to maintain taste and texture.
I invite you to try this combined tochitura recipe and personalize it to your taste. Regardless of your choice, I am sure it will become a favorite dish in your family! Enjoy your meal!
Ingredients: 1 kg chicken liver 500 g chicken gizzards and hearts 300 g pork (from the cauldron, garnish) thyme semi-smoked sausages 500 g whole pepper ground pepper 40 cl dry white wine water 1 head of garlic 2 onions 800 g tomato paste oil 70 g
