Meatloaf with cauliflower purée, sautéed chicory and crushed hazelnut_EN

CHEF MATTEO GIUDICI

Ingredients for 4 people: 

500g ground pork loin, 2 fresh sausages, 2 slices of stale bread without the crust, 1 cup of whole milk, 2 whole eggs, 50g grated Parmigiano Reggiano, 1 chopped garlic clove, 1 tablespoon parsley, 2 laurel leaves, 1 small white onion, 1 teaspoon mustard, 1 cup dry white wine, nutmeg, fresh ground black pepper, salt, 1kg chicory, 1 garlic clove, a piece of hot chili pepper and 20g toasted hazelnuts.

For the cauliflower purée : 1 large cauliflower, 2 white potatoes, 1 demitasse cup of whole milk, 2 tablespoons of extra-virgin olive oil, 2g soy lecithin (optional), a pinch of nutmeg and salt as needed.

Directions: 

Clean the chicory, parboil for a few minutes, drain and cool in ice water. Delicately press the chicory dry and quickly sauté it in a pan with a tablespoon of oil, the garlic, a piece of chili pepper and a bit of salt.

Put the ground pork in a bowl with the skinless sausages, the eggs, Parmigiano, garlic, the bread that has been softened in milk and dried, the mustard and a sprinkle of nutmeg. Finely chop the parsley, laurel and onion and add to the bowl and mix everything together adding salt and pepper as desired. Create a loaf and let it sit in the refrigerator for 30 minutes. Fry the loaf in a non-stick pan with a trickle of oil and roll over to ensure all sides are sealed. Douse it with the wine and finish cooking at a high hear. Let the meat cool before slicing.

Cut the cauliflower and potatoes into pieces and boil in salted water until soft. Drain the vegetables and place them in a bowl with the hot milk, the lecithin, salt and nutmeg. Blend with a hand mixer while trickling in oil to obtain a consistent purée.

Cut the meat loaf into slices and serve accompanied by the sautéed chicory and cauliflower purée. Trickle some extra-virgin olive oil over everything and sprinkle some crushed hazelnuts on top. This dish can be consumed either hot or cold.

Wine to pair:  

Villa Cerna Chianti Classico 2013 Docg Cecchi 

Villa Cerna has an ideal terroir suited for the vine and its Chianti Classico has an easily identifiable clean character. The vintage 2013 has clear and vivid ruby color. Fruity, balsamic nose; some oakiness, then sour cherries and juniper. Very mineral, juicy and easy to drink, with fresh acidity and a long finish.

Area of production: Castellina in Chianti, Siena. Vineyards are located at an altitude of 280 meters above sea level and soil composition is middle dough alkaline presence with stones.

Grape varieties: Sangiovese 95%, Colorino 5%, cultivated with spurred cordon technique with 5000 plant per hectare and a yield of 7 tones of grape per hectare.

Winemaking method: traditional red wine vinification is used and during fermentation extra care is taken with precise pumpings over (remontage) and temperature control. The wine is aged in oak casks and barrique for approximately 9 months and minimum 3 months in bottle.

Alcoholic content: 13,5 %

Service temperature: 18°C

THIS RECIPE IS OFFERED BY CECCHI