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Rare-breed pork with chickpeas in zimino and salsa verde


You'll need

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

Method

  • 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.

“I would love to try and replicate the pork and chickpeas from Melbourne’s Royal Saxon. Please share the recipe.”
G Daley, Richmond, Vic

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To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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