Moldavian stew

Ingredients :
- 500 g pork
- 300 g smoked sausage
- 200 g bacon
- 3 tablespoons lard (or oil)
- 1 cup dry white wine
- 4-5 cloves of garlic
- 3 tablespoons tomato paste (optional )
- Salt, pepper, sweet paprika , thyme , bayleaf
- 200 ml of water (or soup )
- 200 ml dry wine
- polenta
- 1 egg for each

Preparation:
Put oil in a pot and when hot add the bacon and sliced pork. Mix well until the bacon begins to melt and the meat turns white on all sides . Now add the soup or water , salt , pepper and spices desired , half the minced garlic and let it boil until all the liquid evaporates and begins to sizzle again. Now add the sausages , 1-2 bay leaves soaked and squeezed to avoid burning them in hot oil . At this point check the meat. If it's quite penetrated , move to the next step , and if not , put a glass of water or soup and leave it until fully evaporated . Stew it a little longer and then pour white wine and put the rest of the garlic. Who wants some color and a little sauce over polenta , put 3 tablespoons of tomato paste diluted with water. Mix well and let it stew partially covered with a lid. Cook the polenta. Tradition requires it to be quite consistent. Fry the eggs. Spread all the dishes and put a spoon polenta into each dish (or put it in a bowl greased with a little oil and dump it on the plate ) . Above it , in the middle, put a fried egg. Around the polenta put the meat and around the egg put the cheese , feta or cottage cheese . It would be wonderful to add some sausages . Ornate  with parsley and serve the dish with pickles and a glass of red wine.

1. This dish is specific for:
a) Bucovina
b) Banat
c) Moldavia
d) Wallachia
2. You need..............to cook this dish:
a) Mutton
b) Pork
c) Beef
d) pork liver
3. Serve with:
a) Polenta, Egg, Cheese
b) Polenta
c) cheese
d) egg

By Prof. Mihaela Lisenche