Pasqua with Chef Giuseppe Daddio-Insalatina di fave con provola affumicata, pancetta, uovo di quaglia in salsa mimosa e erba porcellana

As an amazing appetizer, this would look great on your Easter table.  A fave bean salad with smoked provolone cheese, pancetta, and quail eggs with a mimosa sauce.  Here is chef  Giuseppe Daddio’s recipe

Ingredients for 6: 
(For fresh fava bean salad) 
fave beans (pods) kg. 2 
San Marzano tomatoes gr. 500 
 fresh smoked provolone. 250 gr
wrapped pancetta (bacon) gr. 150 
6  quail eggs.  . 
Extra virgin olive oil 
Salt and pepper to taste 
Paprika (sweet) to taste 
  
For the mimosa sauce 
3 boiled egg yolks.   
Salt and pepper to taste 
Juice of one lemon 
Extra virgin virgin olive
Salt and pepper to taste 
Wild herbs to taste 
  
Procedure: 
Shell the beans and blanch in water for about 2 minutes. Drain and cool. 
Take the skins off the beans and place the beans in a bowl. Toss with extra virgin olive oil, salt, pepper, diced ( green) tomatoes, and diced provolone cheese. Place the bean salad in a deep dish to mold them. Cook the quail eggs in water for 5 minutes after the water has begun to boil. Let the eggs cool, then shell them. Sprinkle the paprika on the eggs creating  a marbled effect. 

Slice the pancetta into very thin slices. Place the slices between 2 sheets of parchment paper and let dehydrate in the oven for about 5 minutes at 170 ° C. 

Assemble the dish as follows: 
Place the bean salad on a plate.  Lay the slices of crispy bacon on top.  Then add the quail egg.
  
For the mimosa sauce: Dice hard-boiled eggs and toss them in   a bowl with salt, pepper, wild herbs, and lemon juice. 
  
 Dress the salad and garnish with bean sprouts. 

Italian Version