Pumpkin Sformato With Fonduta And Frisee

Course : Italian
Serves: 4
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1 pound wedge of pumpkin
2 cups salsa balsamella -- (bechamel)
4 large egg yolks
2 large 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 medium frisee lettuce -- washed and spun dry
1 ounce extra-virgin olive oil
1/2 ounce red wine vinegar

Preparation / Directions:

* 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)

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