Pumpkin sformato with fonduta & frisee

4 Servings

Ingredients

Quantity Ingredient
1.00 pounds Wedge of pumpkin
2.00 cup Salsa Balsamella (Bechamel); see * Note
4.00 Egg yolks
2.00 Eggs
⅜ cup Freshly-grated Parmigiano-Reggiano; divided
¼ cup Fresh bread crumbs
½ cup Milk
4.00 ounce Fontina cheese; grated
1.00 Head Frisee lettuce; washed and spun dry
1.00 ounce Extra-virgin olive oil
½ ounce Red wine vinegar

Directions

* Note: See the “Salsa Balsamella (Bechamel)” recipe which is included in this collection.

Preheat oven to 375 degrees. Wrap pumpkin in foil and bake 1 hour.

Remove and allow to cool. Cut pumpkin into 1-inch cubes and place in mixing bowl. Add Salsa Balsamella (Bechamel), yolks, eggs and ¼ cup Parmigiano and stir together. Lightly butter Bundt pan and dust with bread crumbs. Pour batter into Bundt pan and place in bain marie.

Place inoven and cook 1 hour 15 minutes, or until a toothpick stuck in center comes out clean. Allow to cool. Meanwhile, heat milk over low heat until foam forms. Add Fontina and 2 tablespoons remaining Parmigiano and stir to combine. To serve, slice into 1-inch pieces.

Place on plate with dressed frisee and drizzle with fonduta. This recipe yields 4 servings.

Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK ~ (Show # MB-5724 broadcast 02-10-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

02-21-1997

Recipe by: Mario Batali

Converted by MM_Buster v2.0l.

Related recipes