Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         wedge of pumpkin
   2      cups          salsa balsamella -- (bechamel), see *
                        -- note
   4                    egg yolks
   2                    eggs
     3/8  cup           freshly-grated parmigiano-reggiano -- divided
     1/4  cup           fresh bread crumbs
     1/2  cup           milk
   4      ounces        fontina cheese -- grated
   1      head          frisee lettuce -- washed and spun dry
   1      ounce         extra-virgin olive oil
     1/2  ounce         red wine vinegar

Preparation:

* 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)