Place four large plates on the work table, thinly slice the pumpkins into thin slices. Distribute them on the plates in a thin layer that covers the whole dish.
Refrigerate for 20 minutes. Peel the clove of garlic and cut it into 4. Place the anchovy fillets, the yogurt, the parmesan, the egg yolk, the olive oil, the lemon juice in the blender to make the cesar sauce.
Season with pepper and mix for 1 minute in order to obtain a thin sauce
Cut the tomato into small cubes.
Pour a splash of sauce on the pumpkins
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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