Meatloaf ‘al cartoccio’ with string beans and basil sauce

Ingredients for 4 people: 
600g ground veal, 200g cooked ham, 2 slices white bread, 1 glass of milk, 2 whole eggs, 50g grated Parmigiano Reggiano, 1 chopped garlic clove, 1 teaspoon of chopped savory, 1 tablespoon unsalted and chopped capers, nutmeg, salt as needed, 600g string beans, 1 fresh spring onion, extra-virgin olive oil and apple vinegar as needed.
For the basil sauce:  1 bunch of basil, 6g salt, 4g sugar and 1 demitasse cup of extra-virgin olive oil.

Directions: 
Clean and peel the string beans and boil them in abundant salted water and then cool in ice water.
Parboil the basil leaves in boiling water with the salt and sugar. Cool in ice water, drain and then blend in a mixer with a trickle of extra-virgin olive oil. Salt to taste.
Put the ground veal into a bowl with the chopped cooked ham, eggs, Parmigiano, garlic, capers, savory, the bread that has been soaked in milk and then squeezed and a sprinkling of nutmeg. Mix everything together until it is homogenous and salt to taste. Lay out a sufficiently long sheet of aluminum foil and cover it with an equal length of parchment or baking paper. Roll the meat into a cylinder shape and wrap it in the foil-paper, sealing each end. Bake in an oven pre-heated to 200°C for around an hour.
Once cooked, let the wrapped meatloaf cool and then unwrap it and cut the meat into slices.
Serve the meatloaf on top of the string beans that have been dressed with extra-virgin olive oil, salt and a little apple vinegar. Garnish with chopped spring onion and a few tablespoons of the basil sauce.

Wine to pair: 

Collio Friulano Doc 2015 Castello di Spessa 

Pale straw yellow and glossy. Balanced and fresh with hints of bitter almonds and a background note of wisteria and rose with a buttery note. Full, velvety, soft and complex on the palate and showing a great depth.

Production area: Capriva del Friuli (GO). Vineyard planted in 1995, on flysch (locally called "ponca") consisting in marls and sandstones. Guyot training system, 6,000 plants per hectare, monitored cover cropping with row working.

Grape variety: 100% Friulano

Climate trend in 2015: the ideal climate, strong temperature range between day and night, sunny summer, good distribution of rainfall during the season that allowed a good ripening of the grapes, defining an optimal grape harvest.

Production system: manual harvest the third ten days of August. The grapes are soft-pressed to preserve the integrity of the skins and obtain a very gentle crushing. The wine is not racked but allowed to mature on fine fermentation lees to build well-balanced and structured aromas and extracts.

Alcohol content: 14% vol.

Serving temperature: 10-12°C.

Food pairing: this is the typical Tajut Friulano (Friulan small glass of wine), excellent also as an aperitif. It pairs magnificently with hand-sliced Prosciutto Crudo di San Daniele (prosciutto from San Daniele), with hard boiled eggs and asparagus or with spring herb frittatas, bean and pearl barley soup or risottos with asparagus tips, artichokes and radicchio di Treviso.

THIS RECIPE IS OFFERED BY CASTELLO DI SPESSA