Pumpkin sformato with fonduta and frisee

4 servings

Ingredients

Quantity Ingredient
1 pounds Wedge of pumpkin
2 cups Salsa balsamella; (bechamel), see *
; note
4 Egg yolks
2 Eggs
⅜ cup Freshly-grated parmigiano-reggiano; divided
¼ cup Fresh bread crumbs
½ cup Milk
4 ounces Fontina cheese; grated
1 Head frisee lettuce; washed and spun dry
1 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.

Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5724)

Per serving: 294 Calories (kcal); 24g Total Fat; (74% calories from fat); 14g Protein; 5g Carbohydrate; 343mg Cholesterol; 293mg Sodium Food Exchanges: 0 Grain(Starch); 1½ Lean Meat; 0 Vegetable; 0 Fruit; 3 ½ Fat; 0 Other Carbohydrates Recipe by: Mario Batali

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