Massimo Mele's Fagiolini
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
2 tablespoons extra virgin olive oil
Fresh banana chilli, sliced (keep seeds if you like it spicy)
150g blanched almonds
1 garlic clove
Lemon juice, to taste
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.
Pinot Grigio or Fiano