A “roll” of meatloaf that goes very well with the Chianti Classico Gran Selezione Valore di Famiglia 2021 Famiglia Cecchi, because the acidity of Sangiovese cleanses the mouth of fattiness and succulence (meat and cheese) while the wine’s spicy notes dialogue nicely with the mushrooms.
Ingredients for 4-6 people:
- 200 g of mild Provolone Valpadana DOP cheese
- 500 g of minced mixed meat
- 2 whole eggs
- 110 g of breadcrumbs
- 300 g of boiled spinach
- 300 g mixed mushrooms
- 1 clove of garlic
- 1 tuft of parsley
- Extra virgin olive oil, salt, pepper
Directions:
Mushrooms
Pour two tablespoons of oil into a pan and add the peeled and minced garlic clove.
Add the well-hulled and washed mushrooms, parsley, adjust salt and pepper, and cook 20 minutes with the lid on medium heat, turning occasionally.
Drain, dry well with paper towels and keep aside.
Meat
Place the meat in a bowl and add the eggs and breadcrumbs.
Adjust salt and pepper and knead the dough with your hands until well incorporated and thick.
Form a rectangle with the meat mixture on a sheet of baking paper. Place the well-wrung spinach, mushrooms and sliced sweet Provolone Valpadana DOP in the center.
Close the patty by helping with the baking paper, to be tightened around it in a candy shape.
Cooking and service
Let the meatloaf rest 30 minutes in the refrigerator, then bake, still in its candy wrapper, 45 minutes at 200°.
Remove from the oven, let cool 10 minutes, remove the paper, and cut the meatloaf into slices.
Serve with a side of baked potatoes.
In the glass, chosen by Stefania Vinciguerra:
Chianti Classico Gran Selezione Valore di Famiglia 2021 Famiglia Cecchi
Very intense ruby. Ethereal and spicy on the nose with well-delineated fruit, cherry and plum notes. Taut, saline and elegant, good body. Lingering and warm finish.
Production area: the area of Castellina in Chianti, vineyards at 340 meters. Soil composition: medium clay and silty mixture, pebble-rich Tuscan marl and skeleton with limestone.
Grape varieties: 100% Sangiovese. Plants per hectare: 4800; pruning technique: spurred cordon; grape yield per hectare 50 quintals.
Production processes: Traditional temperature-controlled vinification on the skins. Fermentation temperature 25-28 °C, six days of fermentation and 20 days total of maceration on the skins. Aging 15 months in tonneau, 3 months in cement tanks and minimum 1 year in bottle
Alcohol content: 13.5% vol.
Serving temperature: 17-18°C.
Recommended pairings: Roasts, game and aged cheeses.
