Free Recipe Pumpkin Sformato with Fonduta And Frisee

Recipe Type: I Recipes

Recipe Preparation: bake

Cooking Ingredients for Pumpkin Sformato with Fonduta And Frisee Recipe

1 lb Wedge of pumpkin
2 c Salsa balsamella;
-(bechamel), see *
; note
4 Egg yolks
2 Eggs
3/8 c Freshly-grated
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

Pumpkin Sformato with Fonduta And Frisee 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) 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 Converted by MM_Buster v2.0n.

Cooking Temperature:

Recipe Serves: 4

How Do You Cook Pumpkin Sformato with Fonduta And Frisee?

If you know a better Pumpkin Sformato with Fonduta And Frisee Recipe please comment below.