Ingrediente:

-          500 grame carne de porc (pulpa sau ceafa);

-          200 grame carnati afumati picanti;

-          sare;

-          piper;

-          ½ capatana de usturoi;

-          cimbru;

-          boia dulce;

-          ½ cana de apa;

-          1 foaie de dafin;

-          200 mL vin alb sec;

-          2 linguri de untura;

-          2 linguri de ulei.

Pentru servit:

-          8 oua pentru ochiuri;

-          mamaliga;

-          muraturi (dupa preferinta);

-          branza rasa aproximativ 200 grame (telemea sau branza de burduf – dupa preferinta).

Portii: 4

Timp de preparare: 1 h

Mod de preparare:

Intr- o tigaie adaugam untura si uleiul. Peste punem carnea de porc care este taiata cubulete. Cand carnea a inceput sa se albeasca adaugati apa, paharul cu vin, cimbrul si foaia de dafin. Lasati sa scada acoperind tigaia cu un capac. Cand carnea este bine facuta (rumenita uniform) se pot adauga carnatii afumati (taiati rondele) si usturoiul dat prin presa. Se scoate foaia de dafin si cimbrul. Adaugati sare, piper si boia dupa gust. Se lasa pe foc pana cand carnatii sunt bine prajiti. In timp ce carnea se prajeste puteti sa faceti mamaliga si ouale. Tochitura se serveste cu branza rasa si muraturi (optional). La aceasta reteta se mai pot folosi organe (exemplu: ficat de porc) sau jumari.

Bon Appétit!

Ingredients:

• 500 grams of pork (shoulder or neck);

• 200 grams of smoked spicy sausages;

• salt;

• pepper;

• ½ garlic bulb;

• thyme;

• sweet paprika;

• ½ cup of water;

• 1 bay leaf;

• 200 mL of dry white wine;

• 2 tablespoons of lard;

• 2 tablespoons of oil.

For serving:

• 8 eggs (fried);

• polenta;

• pickles (optional, to taste);

• approximately 200 grams of grated cheese.

Servings: 4

Preparation time: 1 hour

Method of preparation:

In a pan, add the lard and oil. Add the pork, cut into cubes. When the meat begins to turn white, add the water, the glass of wine, thyme, and the bay leaf. Cover the pan with a lid and let it cook until the liquid reduces.

Once the meat is fully cooked and evenly browned, add the smoked sausages (cut into slices) and the pressed garlic. Remove the bay leaf and thyme. Season with salt, pepper, and sweet paprika to taste. Cook until the sausages are well fried.

While the meat is frying, prepare the polenta and fry the eggs.

Serve the tochitură with grated cheese and pickles (optional). This recipe can also include organ meats (e.g., pork liver) or pork cracklings for additional flavor.

Bon Appétit!