Thursday, April 21, 2011

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. 
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 
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. 

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