Tasty meat dish, light and flavorful, which we pair with Provincia di Pavia Rosso Gaìna 2021 Montelio, a wine of disorienting simplicity that comes from the Uva di Cascina grape variety, an indigenous grape rediscovered not too many years ago.
Ingredients for 4 persons:
600 g. Ground veal, 200 g. Boiled ham, 2 slices of bacon, 1 cup milk, 2 whole eggs, 50 g. Grated Parmesan cheese, 1 clove minced garlic, 1 tablespoon desalted and chopped capers, 1 tablespoon chopped savory, nutmeg, salt to taste, 600 g. Green beans, 1 fresh white spring onion, evo oil and apple cider vinegar to taste.
For the basil sauce: 1 bunch of basil, 6 g. salt, 4 g. sugar, 1 cup evo oil
Procedure:
Clean the green beans, boil them in plenty of boiling salted water and cool in water and ice to preserve their color.
Place the veal, chopped cooked ham, eggs, Parmesan, garlic, capers, savory, bread moistened in milk and well squeezed, and a grating of nutmeg in a bowl. Mix all ingredients together and adjust salt.
Lay a sheet of aluminum foil of the appropriate size on a flat surface and cover with a piece of baking paper. Create a cylinder with the mixture and wrap it in the papers, sealing the ends well. Bake in a preheated oven at 200° for about 1 hour.
Blanch basil leaves in boiling water with salt and sugar. Chill in water and ice, drain, and blend with drizzled evo oil. Adjust for salt.
Once the meatloaf is cooked, let it cool while still wrapped, then open it and cut it into slices.
Serve over green beans dressed with evo oil, salt, and a little apple cider vinegar. Decorate with chopped spring onion and a few spoonfuls of basil sauce.
Wine pairing:
(Edited by Stefania Vinciguerra)
Provincia of Pavia Rosso Gaìna 2021 Montelio
Intense and vivid ruby red color. Fragrant and fruity, with dark cherry notes and fermentative hints. Taut, saline, easy-drinking flavor with spicy memories on the finish.
Production area:
the winery is located in Codeville, in Oltrepò Pavese, and the vineyards extend from an altitude of 140 up to 280 meters above sea level with exposure from east to west.
Grape varieties: 100% Uva della Cascina, an indigenous grape variety of the Staffora Valley rediscovered thanks to collaboration with Professor Attilio Scienza of the University of Milan and the Riccagioia experimental center. The vineyards are conducted under integrated viticulture, managing the soil with grassing and mulching, applying a limited number of treatments and using only products with low environmental impact.
Production processes:
Vinification in cement, aging in steel and at least 4 months in bottle.
Alcohol content:
12.5% vol.
Serving temperature:
16°C.
Recommended pairings:
stuffed capon.
Average shelf price:
€ 11
