Pumpkin Sformato With Fonduta And Frisee

Recipe Ingredients

1 lb	454g / 16oz	Wedge of pumpkin
2 cups	474ml	Salsa Balsamella (Bechamel) - (see recipe)
4		Egg yolks
2		Eggs
3/8 cup	74g / 2.6oz	Freshly-grated Parmigiano-Reggiano - divided
1/4 cup	36g / 1.3oz	Fresh bread crumbs
1/2 cup	118ml	Milk
4 oz	113g	Fontina cheese - grated
1		Frisee lettuce - washed and spun dry
1 oz	28g	Extra-virgin olive oil
1/2 oz	14g	Red wine vinegar

Recipe Instructions

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 1/4 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.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-5724) - from the TV FOOD NETWORK

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