Marinated smoked pork fumatello with orange mayonnaise and pine nuts

Ingredients

  • 200 g Bomè fumatello (lightly smoked salted meat)
  • Pine nuts
For marinating:
  • 40 g extra-virgin olive oil
  • 20 ml orange juice
For marinating:
  • 70 g seed oil
  • 1 egg yolk
  • 20 ml orange juice
  • 1 tablespoon of Greek yoghurt
  • Salt

preparation

Place the Bomè fumatello on a lightly greased serving plate and cover with an emulsion of orange juice and extra-virgin olive oil. Cover with cling film and leave to marinate for about an hour.

In the meantime, prepare the mayonnaise by whisking the salted egg with a steady stream of vegetable oil.

Once it is whipped, add the strained orange juice and Greek yoghurt.

Season the Bomè fumatello with mayonnaise and pine nuts. Garnish with a piece of raw peeled orange.