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.