Recipe - Pumpkin Sformato With Fonduta And Frisee

1 pound Wedge of pumpkin
2 cup Salsa balsamella;
(bechamel), see *
; note
4 Egg yolks
2 Eggs
3/8 cup Freshlygrated
parmigianoreggiano;
divided
One fourth cup Fresh bread crumbs
One half cup Milk
4 ounce Fontina cheese; grated
1 Head frisee lettuce; washed
and spun dry
1 ounce Extravirgin olive oil
One half ounce Red wine vinegar

* 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 1inch cubes and place in mixing bowl. Add Salsa Balsamella
(Bechamel), 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 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
1inch pieces. Place on plate with dressed frisee and drizzle with fonduta.

Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK (Show #
MB5724)

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); 1 One half Lean Meat; 0 Vegetable; 0 Fruit; 3
One half Fat; 0 Other Carbohydrates

Recipe by: Mario Batali

Converted by MM_Buster v2.0n.