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.
