Today, we embark on a culinary journey through Europe’s hidden corners—from the green hills of Asturias to the sun-drenched vineyards of Moldova. Get ready for two dishes that will surprise you with their simplicity of ingredients and depth of flavor!
Country: Spain (Asturias region).
Main ingredient: Whole veal shank (about 1.5 kg, bone-in).
Ingredients:
Equipment:
Cooking process:
Prepping the meat: Rinse the veal shank under cold water and pat dry with paper towels. Using a sharp knife, make deep incisions (about 2 cm) all over the surface of the meat so the marinade penetrates better. The cuts should be even, reaching down to the bone.
Making the marinade: In a bowl, mix olive oil, thinly sliced garlic (cut the cloves into thin slivers), salt, pepper, rosemary, thyme, lemon zest, and juice. Rub the mixture with your hands to release the aromas. Coat the shank with marinade on all sides, working it into the incisions. Let it marinate at room temperature for 2 hours or refrigerate overnight (if marinating longer, take the meat out 1 hour before cooking).
Prepping the grill: Light the charcoal in the grill and let it burn until the coals are covered with white ash (about 20-30 minutes). Spread the coals evenly across the grill to create zones of direct and indirect heat. The temperature in the direct heat zone should be around 200°C.
Searing the meat: Place the shank on the grill grate over the direct heat zone. Sear for 5-7 minutes on each side, flipping every 2-3 minutes to form an even golden-brown crust. Keep an eye out—don’t let the meat burn. If needed, move it to the indirect heat zone.
Finishing the cook: After the crust forms, move the shank to the indirect heat zone, cover the grill, and cook for another 40-50 minutes. The internal temperature should reach 63°C for medium doneness. Check the temperature with a kitchen thermometer, inserting it into the thickest part of the meat, avoiding the bone.
Resting and serving: Remove the shank from the grill and let it rest on a cutting board under foil for 15 minutes. This allows the juices to redistribute evenly. Slice the shank across the grain into thick pieces (about 1.5 cm) and serve with roasted potatoes or a fresh green salad.
💡 Fact: In Asturias, this dish is traditionally cooked over an open fire during holidays and family celebrations. Locals believe the aroma of burning oak or beech wood gives the meat a special flavor that can’t be replicated on a regular grill.
Country: Romania/Moldova (Moldova region).
Main ingredient: Pork (shoulder or neck) and smoked meats (pork belly or bacon).
Ingredients:
Equipment:
Cooking process:
Prepping the ingredients: Cut the pork into 2x2 cm cubes. Dice the smoked pork belly or bacon into the same size. Slice the onions into 3 mm half-rings. Mince the garlic. Dice the bell pepper into 1x1 cm pieces.
Searing the smoked meat: Heat the vegetable oil in a skillet over medium heat. Add the diced smoked pork belly and fry for 5-7 minutes until golden and crispy. Remove the meat with a slotted spoon, leaving the fat in the skillet.
Searing the pork: In the same fat, sear the pork cubes over high heat for 5 minutes, stirring constantly, until they develop a golden crust. Remove the pork with a slotted spoon and set aside with the smoked meat.
Sautéing the vegetables: In the same skillet, sauté the onions over medium heat for 5 minutes until soft and translucent. Add the garlic and bell pepper, cooking for another 3 minutes until the pepper softens. Stir in the tomato paste and cook for 1 minute, stirring constantly to prevent burning.
Assembling the dish: Return the pork and smoked meat to the skillet. Pour in the chicken broth, add the bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce the heat to low. Cover the skillet and simmer for 40-45 minutes until the meat is tender and the liquid has reduced by half. Five minutes before done, stir in the vinegar.
Serving: Prepare the mămăligă: Bring 500 ml of water with 1 tsp salt to a boil, then slowly sprinkle in 150 g cornmeal while stirring constantly. Cook for 15-20 minutes until thickened. Serve the tochitură hot, spooned over mămăligă. Top each serving with a fried egg and crumbled brânză or feta.
💡 Fact: Tochitură was a dish cooked by Moldovan shepherds during long journeys. It was the perfect energy source—meat provided protein, mămăligă gave carbs, and the smoked meats and vinegar helped preserve the dish longer without refrigeration.