Rare-breed pork with chickpeas in zimino and salsa verde


  • Serves 6 people

  • 6 pork cutlets (about 250gm each), rind removed
  • 2 tbsp olive oil
  • Chickpeas in zimino
  • 250 gm dried chickpeas, soaked overnight in cold water, drained
  • 2 garlic cloves
  • 100 ml olive oil
  • 1 Spanish onion, finely chopped
  • 1 carrot, finely chopped
  • 200 gm (about 1 bunch) silverbeet, stalks finely chopped
  • 1 dried long red chilli, crushed
  • 4 thyme sprigs
  • 5 vine-ripened tomatoes, seeds removed, coarsely chopped
  • ½ cup coarsely chopped flat-leaf parsley
  • Salsa verde
  • 1 cup (loosely packed) finely chopped mint
  • 2 tbsp finely chopped marjoram
  • 2½ cups (loosely packed) finely chopped flat-leaf parsley
  • 2 cups (loosely packed) finely chopped basil
  • 1 garlic clove, finely chopped
  • 5 anchovy fillets, finely chopped
  • 1 tsp capers, rinsed, finely chopped
  • 25 ml red wine vinegar
  • 1 tbsp Dijon mustard
  • 100 ml olive oil
01   For chickpeas in zimino, combine chickpeas, 1 garlic clove and 25ml olive oil in a saucepan and cover generously with water. Bring to the simmer, cook until tender (30-40 minutes), then set aside in liquid. Finely chop remaining garlic. Heat remaining olive oil in a large saucepan over medium heat, add garlic, onion, carrot, silverbeet stalks, chilli and thyme and cook until tender (10-15 minutes). Blanch silverbeet leaves until just tender (1-2 minutes). Set aside. Add 200ml chickpea liquid to silverbeet stalk mixture and simmer until almost evaporated (6-8 minutes). Add tomato and cook until tomatoes just break down (7-8 minutes). Add silverbeet leaves and drained chickpeas (discard remaining liquid), season to taste and stir to combine. Simmer for flavours to develop (5-6 minutes), add two-thirds of the parsley and keep warm.
02   For salsa verde, combine ingredients in a bowl, season to taste, stir to combine and set aside.
03   Heat a large char-grill pan over medium heat. Drizzle chops with oil, season to taste and grill, turning once, until cooked through (10-12 minutes). Set aside to rest (5 minutes). Serve with chickpeas in zimino and salsa verde, and scatter with remaining parsley.
Note Chef Glenn Laurie at the Royal Saxon uses rare-breed Berkshire pork for this dish. If it’s unavailable, substitute another free-range pork. The Tuscan phrase “in zimino” refers to the method of cooking the chickpeas with silverbeet. You’ll need to begin this recipe a day ahead to soak the chickpeas.

This recipe is from the March 2013 issue of Australian Gourmet Traveller.
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