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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