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Name: Pumpkin Sformato with Fonduta And Frisee
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 2 Eggs; 4 oz Fontina cheese grated; 1 1-lb wedge pumpkin; 1 oz Extra-Virgin Olive Oil; 1/4 c Fresh bread crumbs; 4 Egg yolks; 2 c Salsa balsamella; note; 3/8 c parmigiano Freshly-grated; 1 Head frisee lettuce washed; 1/2 oz Red wine vinegar; 1/2 c milk

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INGREDIENTS

2 Eggs
4 oz Fontina cheese ; grated
1 1-lb wedge pumpkin
1 oz Extra-Virgin Olive Oil
1/4 c Fresh bread crumbs
4 Egg yolks
2 c Salsa balsamella; ; note
3/8 c parmigiano ; Freshly-grated
1 Head frisee lettuce ; washed
1/2 oz Red wine vinegar
1/2 c milk

Servings

INSTRUCTIONS

* 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.

NOTES

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Pumpkin Sformato with Fonduta And Frisee

2 Eggs
4 oz Fontina cheese grated
1 1-lb wedge pumpkin
1 oz Extra-Virgin Olive Oil
1/4 c Fresh bread crumbs
4 Egg yolks
2 c Salsa balsamella; note
3/8 c parmigiano Freshly-grated
1 Head frisee lettuce washed
1/2 oz Red wine vinegar
1/2 c milk

* 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.

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Nutrition

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Serving Size: 1 Serving (728g)
Recipe Makes: 4

Calories: 972
Calories from Fat: 619 (64%)

Amt Per Serving		% DV

	Total Fat 68.8g	92 %
	Saturated Fat 25.4g	127 %
	Monounsaturated Fat 27.6g
	Polyunsanturated Fat 11g
Cholesterol 2248.7mg		692 %
Sodium 1503.3mg		52 %
Potassium 1536.8mg		40 %
Total Carbohydrate 37.3g		11 %
	Dietary Fiber 6.5g	26 %
	Sugars, other 30.8g
Protein 55.3g		79 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 972

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