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    You are in: Home / Recipes / Transylvanian Tochitura Recipe
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    Transylvanian Tochitura

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    ChefBlaine's Note:

    I took this recipe from a the owner of Restaurant Transylvania in Hollywood, FL. I also included some notes on preparing the polenta.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Dice the pork butt and smoked sausage into 1 inch pieces.
    2. 2
      Dice smoked sausage into 1/2 inc pieces.
    3. 3
      Add vegetable oil and 1/2 cup of water into a large skillet.
    4. 4
      Heat over medium temperature until oil is hot.
    5. 5
      Add the pork, allowing meat to cook for approximately 1 hour.
    6. 6
      In the meantime you make the polenta (mamaliga). Follow the directions on how much water to add depending on how much polenta you want. Bring the water with salt to boil, turn the fire low and pour in the flower, stirring with a whisk. Let it boil for around 15 minutes.
    7. 7
      Add all the vegetables to the meat mixture and continue to cook, stirring occasionally.
    8. 8
      Fry an egg and put on top of the cooked polenta.
    9. 9
      Season with salt and black pepper.
    10. 10
      serve meat mixture and polenta with egg together.

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    Nutritional Facts for Transylvanian Tochitura

    Serving Size: 1 (323 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 918.0
     
    Calories from Fat 638
    69%
    Total Fat 70.9 g
    109%
    Saturated Fat 21.0 g
    105%
    Cholesterol 188.3 mg
    62%
    Sodium 998.2 mg
    41%
    Total Carbohydrate 11.0 g
    3%
    Dietary Fiber 2.3 g
    9%
    Sugars 4.8 g
    19%
    Protein 56.7 g
    113%

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