Pumpkin sformato

Yield: 1 Servings

Measure Ingredient
1 pounds Wedge of pumpkin
2 cups Balsamella sauce (Bechamel)
4 Egg yolks
2 Eggs
¼ cup Freshly grated Parmigiano-Reggiano, plus 2T
¼ cup Fresh bread crumbs
½ cup Milk
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.

Similar recipes