Roast pork chops with "sugo della domenica" | Pino Cuttaia

Ingredients for 4 people

• 4 ribs of Nebrodi black piglet
• 1 kg boneless capocollo and its bones
• 1.5 kg pennulli tomatoes
• 500 g piglet bones
• Extra-virgin olive oil to taste
• 1 onion
• 1 carrot
• 1 celery stalk
• 1 clove of garlic
• Basil leaves to taste
• Parsley to taste
• Salt and pepper to taste

To cook the ribs

• 200 g of almond shell charcoal

For the turnip greens

• 400 g turnip greens
• Extra virgin olive oil to taste.

Procedure

Juice the tomatoes and let the liquid decant for an hour, then strain it, obtaining 500 g of clear tomato water.
Meanwhile, arrange the capocollo bones in a plate with the carrot, celery and chopped onion, and roast them in the oven at 200°C for about 20 minutes, until they get a nice brown color.
At this point, transfer the bones to a saucepan and combine the tomato water with the same amount of mineral water and keep the liquid at a gentle boil.
Sprinkle the capocollo with salt and pepper and massage it gently, then put in the parsley and garlic clove ; finally, tie it into a roulade with string.
Heat a dash of oil in a frying pan and gently brown the capocollo, turning it almost continuously to brown it evenly; at this point plunge it into the boiling tomato water. Remove it after 30 minutes and allow it to reduce.
When the stock has shrunk enough to take on a syrupy consistency, strain it and put in the basil leaves. Lightly grill the pork chops over almond charcoal.

Turnip greens

After cleaning them, steam the turnip greens for 5 minutes, then quickly saute them in a pan with a drizzle of oil.

Dish composition 

Cut a thick slice of capocollo and place it in the center of the plate with the pork chop next to it. Top the dish with the reduced stock and garnish with the turnip greens. On top, place a drizzle of oil and a pinch of salt.