Pumpkin sformato
1 Servings
Ingredients
| Quantity | 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 | |
Directions
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.