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Robert Peterson

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		New, Text, Import	1	Servings

INGREDIENTS

1	lb	Wedge of pumpkin
2	c	Balsamella sauce (Bechamel)
4		Egg yolks
2		Eggs
1/4	c	Freshly grated Parmigiano-Reggiano, plus 2T
1/4	c	Fresh bread crumbs
1/2	c	Milk
4	oz	Fontina cheese, grated
1		Head frisee lettuce, washed, spun dry
1	oz	Extra virgin olive oil
1/2	oz	Red wine vinegar
1		Bundt pan, and a large pan to use as a bain marie

INSTRUCTIONS

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
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.
Yield: 4 servings
Recipe by: MOLTO MARIO
Posted to MC-Recipe Digest V1 #488 by Sue <suechef@sover.net> on Feb 28,
1997.

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