Tochitură (Romanian pronunciation:[toki'turə]) is a traditional Romanian and Moldovan dish made from pork cut into small cubes, (tochitura comes from the verb "a topi" which means "to melt") cooked over low fire in their own fat and juices, usually in a cast-iron pot. It is traditionally served with over-easy eggs and mămăligă.[1][2] The tochitură moldovenească is the Moldavian version and the tochitură ardelenească is the Transylvanian version.
Tochitură is made in two main varieties: with or without tomato sauce and can be made from beef, lamb or chicken (depends on the area - Moldova, Transilvania, Oltenia, Muntenia, Dobrogea). To not be confused with a stew, the amount of tomato sauce should be minimal (and usually added at the end) so the meat will cook in its own juices. The version with tomato sauce is the most common and it is prepared in most restaurants, but is less "traditional". The one without it has a sauce of pork fat and juices from the parts of the meat. The traditional Romanian dish contains not only raw meat, but parts of internal organs of the animal, like liver, kidneys, heart, pork fat (slănină) or bacon and smoked sausages fried together. It is served with mămăligă and a salty sheep cheese, either telemea or brânză de burduf.
tochitură, romanian, pronunciation, toki, turə, traditional, romanian, moldovan, dish, made, from, pork, into, small, cubes, tochitura, comes, from, verb, topi, which, means, melt, cooked, over, fire, their, juices, usually, cast, iron, traditionally, served, . Tochitură Romanian pronunciation toki ture is a traditional Romanian and Moldovan dish made from pork cut into small cubes tochitura comes from the verb a topi which means to melt cooked over low fire in their own fat and juices usually in a cast iron pot It is traditionally served with over easy eggs and mămăligă 1 2 The tochitură moldovenească is the Moldavian version and the tochitură ardelenească is the Transylvanian version TochiturăTypeStewPlace of originRomania MoldovaMain ingredientsBeef pork tomato sauceTochitură is made in two main varieties with or without tomato sauce and can be made from beef lamb or chicken depends on the area Moldova Transilvania Oltenia Muntenia Dobrogea To not be confused with a stew the amount of tomato sauce should be minimal and usually added at the end so the meat will cook in its own juices The version with tomato sauce is the most common and it is prepared in most restaurants but is less traditional The one without it has a sauce of pork fat and juices from the parts of the meat The traditional Romanian dish contains not only raw meat but parts of internal organs of the animal like liver kidneys heart pork fat slănină or bacon and smoked sausages fried together It is served with mămăligă and a salty sheep cheese either telemea or branză de burduf See also editList of stews Tocană nbsp Food portalNotes and references edit Tochitura plat traditionnel roumaine PtitChef in French Enache D Bucătăria unităților gastronomice Ed Sport Turism București 1975External links edit nbsp This Romanian cuisine related article is a stub You can help Wikipedia by expanding it vte nbsp This article related to the Republic of Moldova is a stub You can help Wikipedia by expanding it vte Retrieved from https en wikipedia org w index php title Tochitură amp oldid 1158195106, wikipedia, wiki, book, books, library,
