INGREDIENTS

INSTRUCTIONS

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 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 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 1-inch pieces. Place on plate with dressed frisee and drizzle
with fonduta.  Source: MOLTO MARIO with Mario Batali From the TV FOOD
NETWORK -  (Show # MB-5724)  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 1/2
Lean Meat; 0 Vegetable; 0  Fruit; 3 1/2 Fat; 0 Other Carbohydrates
Recipe by: Mario Batali  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 281
Calories From Fat: 150
Total Fat: 16.9g
Cholesterol: 308.4mg
Sodium: 607.6mg
Potassium: 361.7mg
Carbohydrates: 16.7g
Fiber: 3.6g
Sugar: 6.3g
Protein: 16.2g