Clean the beans, blanch for five minutes, drain well and put aside. Cut the Cecina as if for “carpaccio” (thinly sliced raw meat or fish), place on the plate forming a volcano, do the same with the mange tout and dress with the vinaigrette.

To make the vinaigrette, finely chop the white of a hard boiled egg, a red Bierzo pepper, a tender spring onion and a green pepper, make the dressing separately using 3 measures of oil to 1 of vinegar and add to the chopped products. Grate the egg yolk over the top to serve.