Yield: 1 Servings
|1 pounds||Wedge of pumpkin|
|2 cups||Balsamella sauce (Bechamel)|
|¼ cup||Freshly grated Parmigiano-Reggiano, plus 2T|
|¼ cup||Fresh bread crumbs|
|4 ounces||Fontina cheese, grated|
|1||Head frisee lettuce, washed, spun dry|
|1 ounce||Extra virgin olive oil|
|½ ounce||Red wine vinegar|
|1||Bundt pan, and a large pan to use as a bain marie|
Preheat oven to 375 degrees F.
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 balsamella, 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 in oven 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.
Yield: 4 servings
Recipe by: MOLTO MARIO
Posted to MC-Recipe Digest V1 #488 by Sue <suechef@...> on Feb 28, 1997.