Pumpkin Sformato with Fonduta and Frisee (Mario Batali) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 pound wedge of pumpkin |
2 cups balsamella sauce (see recipe) (bechamel) |
4 egg yolks |
2 eggs |
1/4 cup freshly grated parmigiano-reggiano plus 2 tablespoons |
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 |
1 bundt pan, and a large pan to use as a bain marie |
Directions:
1. Preheat oven to 375 degrees F.
2. Wrap pumpkin in foil and bake 1 hour. Remove and allow to cool. Cut pumpkin into 1inch 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.
3. Meanwhile, heat milk over low heat until foam forms. Add Fontina and 2 tablespoons remaining Parmigiano and stir to combine. To serve, slice into 1inch pieces. Place on plate with dressed frisee and drizzle with fonduta.
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