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Recipe of Raw Pumpkin Carpaccio
Recipe

Raw Pumpkin Carpaccio

40 mins
Low
34
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Recipe of rich carpaccio of raw pumpkins with Caesar dressing.
Learn more about Christian Castro

Ingredients

4 portions
  • 150 grams pumpkin, big
  • 1 tomtato
  • 15 grams parsley
  • to taste parmesan cheese, in chips
  • 1 pinch black pepper
  • 4 flat anchovies fillets, in oil
  • 100 grams yogurt
  • 40 grams parmesan cheese
  • 1 egg yolk
  • 4 tablespoons olive oil
  • 1/2 lemons
  • 1 clove garlic
  • 1 pinch salt

Preparation

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

PRESENTATION

Garnish with tomato cubes, parmesan shavings and parsley.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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