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Massimo Mele's Fagiolini recipe

Massimo Mele's Fagiolini

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crema di mandorle, nocciole

A side of fresh, green beans please Chef!

Massimo Mele shares his traditional Italian dish of Fagiolini, crema di mandorle, nocciole, which is green beans with roasted hazelnuts, chilli and almond cream - delish! Pair with a glass of Pinot G or Fiano for a perfect wine match.


Roasted hazelnuts, smashed

Green beans 

2 tablespoons extra virgin olive oil

Fresh banana chilli, sliced (keep seeds if you like it spicy)

Almond cream

150g blanched almonds

250ml water

1 garlic clove

Lemon juice, to taste

10g salt

50ml extra virgin olive oil

Recipe by Massimo Mele

Photography by Rémi Chauvin 


1. Add all the almond cream ingredients to pot and bring to 65ºC. Once temp has been reached, add to a blender and blend until smooth. Season accordingly. If too thick, 
add more water and oil.

2. To toast the hazelnuts, place in a pan and cook gently over a moderate heat. When the nuts begin to colour, add a pinch of salt and 1 tablespoon of olive oil.

3. Clean the beans and cook in boiling water for 3–4 minutes. I like my beans soft, but you cook how you like. Once the beans are cooked, drain really well and toss in olive oil, salt and pepper. 

4. To serve, add almond cream to plate, top with dressed beans. Top with hazelnuts and fresh chilli.


Wine Match

Pinot Grigio or Fiano

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