The Romanian tochitura, which is a kind of stew, is a
\ntypically Romanian dish made all around the country. To make it you’ll need
\npork, beef or chicken meat, and even organs such as liver, kidney, heart or
\nmilt, as well as sliced sausage. The ingredients differ from one region of the
\ncountry to another, so Moldavian stew differs from Dobrudjan stew or Oltenian
\nstew. For example, the Moldavian recipe does not contain tomato paste of tomato
\njuice, while in Transylvania, where they
\nreally like their smoked pork, the recipe also contains bits of sliced smoked
\nsausage. The so-called Brasov stew is made in
\ncentral Romania,
\nand typically contains veal, surely under the influence of Saxon cuisine.<\/p>\n
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Irrespective of the region, there is a similar way of
\npreparing this stew. Brown the sliced pieces of pork in a pan or a pot, and
\nthen add the sliced onion and two or three garlic cloves, finely chopped. Add a
\nbit of water or wine, allow to simmer, then add the spices of choice, depending
\non what the recipe contains. The stew is served hot with polenta, topped with a
\npoached egg and sprinkled with cheese.<\/p>\n
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This type of stew will naturally contain fish in the Danube
\nDelta, with salmon being the typical dish in the Danube Delta village called
\nLunca. To prepare this stew, you need a salmon weighing two or three kilograms,
\nbones removed. Cut the salmon in small cubes. Salt the cubes a little bit, and
\nthen coat them in flour. Put the salmon cubes in a pan with hot oil. Add the
\nsliced onion, a little bit of dried thyme, sweet paprika and tomato paste. Cook
\nthe bits of salmon until they become golden brown before adding a glass of wine
\nor a little bit of water. Allow everything to boil, for about a quarter of an
\nhour. The salmon stew is best served with polenta and also goes well with a
\nglass of chilled white dry or semi-dry wine. Enjoy or poft\u0103 bun\u0103 as we say in
\nRomanian!<\/p>\n
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<\/p>\n","protected":false},"excerpt":{"rendered":"
A slightly different version of a Romanian staple dish<\/p>\n","protected":false},"author":125,"featured_media":174374,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[45767],"tags":[45985,45984],"coauthors":[],"class_list":["post-174373","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-the-cooking-show","tag-salmon-stew","tag-tochitura"],"acf":[],"yoast_head":"\n