| 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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