| 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.
A Message from our Provider:
“The Will of God will never take you to where the Grace of God will not protect you.”