Fagiolini all’Elena
Each month, Sud Forno Executive Chef Giovanna Alonzi and Terroni Queen Wine Director Graeme Moore come together to create thoughtful pairings that bring out the best in wine and food. From familiar Terroni classics to creative seasonal offerings, each recipe is guided by Italian tradition, made for you to recreate and enjoy from home.
Enjoy this month's perfect pairing for I Clivi Friulano San Lorenzo Collio DOC, featured in the 6-bottle mixed and 4-bottle white wine club cases for September 2025.
Recipe curated by Sud Forno Executive Chef Giovanna Alonzi.
Fagiolini all’Elena
Green Beans with Ricotta Salata and Cherry Tomatoes
Serves 4–5
Ingredients
- 900g green beans
- 225g cherry tomatoes, halved
- 1 garlic clove
- 60g extra-virgin olive oil
- Salt and freshly ground black pepper
- 60g ricotta salata, grated
Method
1. Trim the stem ends from the green beans. Prepare an ice bath in a large bowl.
Bring a stock pot of salted water to a boil. Add the green beans and cook for 3-4 minutes, until just tender-crisp. Drain and immediately transfer to the ice bath to stop the cooking.
2. In a large pan over medium heat, warm the olive oil with the garlic clove. When the garlic turns golden, increase the heat to medium-high and add the drained green beans. Toss for 4-5 minutes.
3. Add the cherry tomatoes and cook for another minute, tossing gently.
Remove from the heat. Add the grated ricotta salata and toss until the beans are evenly coated. Season to taste with salt and pepper.
4. Serve immediately, warm or at room temperature, the beans should seem well cooked and not crispy.
Buon appetito!
