Recipe - Pumpkin Sformato

1 pound Wedge of pumpkin
2 cup Balsamella sauce (Bechamel)
4 Egg yolks
2 Eggs
One fourth cup Freshly grated
ParmigianoReggiano, plus
2T
One fourth cup Fresh bread crumbs
One half cup Milk
4 ounce Fontina cheese, grated
1 Head frisee lettuce, washed,
spun dry
1 ounce Extra virgin olive oil
One half 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
One fourth 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 MCRecipe Digest V1 #488 by Sue suechef@sover.net on Feb 28,
1997.