| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Italian |
Italian4 |
4 |
servings |
INGREDIENTS
| 1 |
lb |
Wedge of pumpkin |
| 2 |
c |
Salsa balsamella; (bechamel), see * |
|
|
; note |
| 4 |
|
Egg yolks |
| 2 |
|
Eggs |
| 3/8 |
c |
Freshly-grated parmigiano-reggiano; divided |
| 1/4 |
c |
Fresh bread crumbs |
| 1/2 |
c |
Milk |
| 4 |
oz |
Fontina cheese; grated |
| 1 |
|
Head frisee lettuce; washed and spun dry |
| 1 |
oz |
Extra-virgin olive oil |
| 1/2 |
oz |
Red wine vinegar |
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
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