0 from 12 votes
Romanian Tochitura Recipe
The tochitura recipe is a traditional Romanian or Moldavian stew made with pork sausage and meat, cheese, and eggs. It is typically served with polenta.
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 10 mins
Servings: 4 servings
Calories: 759 kcal
Course:
Main Course
Cuisine:
Romanian
Ingredients
Tochitura:
- 1 lb pork neck 500 g, Note 1
- 1 tablespoon lard or 2 tablespoons vegetable oil
- 1 large onion finely chopped
- 4 small pork sausages preferably coarsely-ground and smoked, Note 2
- 3 garlic cloves
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 cup dry white wine 250 ml
To serve:
- 4 eggs
- 2 tablespoons vegetable oil
- 3.5 oz feta cheese 100 g, Note 3
- parsley fresh and chopped
- polenta
- pickled vegetables
Instructions
- Chop the pork into rather small cubes. Pat them dry with paper towels.1 lb pork neck/ 500 g
- Brown pork cubes: Melt the lard or heat the oil in the pan. Brown the meat all over. Do this in two batches if necessary, don't overcrowd the pan. 1 tablespoon lard
- Add onion: Return all the meat cubes to the pan and add the finely chopped onion and about ½ teaspoon salt.1 large onion
- Simmer pork: Add ¼ of cup water, cover, and cook gently for about 20 minutes or until the meat is tender. Add a splash of water or so if necessary, if you notice that the dish becomes too dry.
- Start cooking soft polenta or mamaliga now.
- Add sausages: Cut the sausages into slices, about 0.5 inch/ 1 cm thick. Chop the garlic finely. Add the sausages, garlic, tomato paste, bay leaves, and wine to the pan.4 small pork sausages + 3 garlic cloves + 2 tablespoons tomato paste + 2 bay leaves + 1 cup dry white wine/ 250 ml
- Simmer tochitura: Cover again, and continue cooking for 10 minutes or so until the meat is very tender and the sausages are cooked through. Adjust the taste with salt and pepper.
- Fry the eggs: In the meantime, heat the vegetable oil and fry the eggs in a large pan.2 tablespoons vegetable oil + 4 eggs
- Serve tochitura: Divide the stew between four serving dishes, add a fried egg and some cheese on top. Sprinkle parsley over the dish and serve hot with polenta and pickled vegetables. 3.5 oz feta cheese/ 100 g + parsley
Cup of Yum
Notes
- Pork: I used pork neck, but other pork cuts work, too. Avoid very lean cuts; fattier parts are better.
- Sausages: Tochitura is typically made with traditional Romanian sausages. Use coarsely ground, preferably smoked, sausages.
- Cheese: Traditionally, brânză de burduf is a sharp, delicious sheep’s milk cheese from Romania. If you can’t find it, sheep’s milk feta cheese is a good substitute.
Nutrition Information
Serving
1/4 of the dish
Calories
759kcal
(38%)
Carbohydrates
9g
(3%)
Protein
48g
(96%)
Fat
53g
(82%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
10g
Monounsaturated Fat
20g
Trans Fat
0.3g
Cholesterol
335mg
(112%)
Sodium
1207mg
(50%)
Potassium
938mg
(27%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
743IU
(15%)
Vitamin C
7mg
(8%)
Calcium
203mg
(20%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 759
% Daily Value*
| Serving | 1/4 of the dish | |
| Calories | 759kcal | 38% |
| Carbohydrates | 9g | 3% |
| Protein | 48g | 96% |
| Fat | 53g | 82% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 335mg | 112% |
| Sodium | 1207mg | 50% |
| Potassium | 938mg | 20% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 743IU | 15% |
| Vitamin C | 7mg | 8% |
| Calcium | 203mg | 20% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.