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| 1 x ca. 450 g | Wedge of pumpkin |
| 2 Tasse | Salsa balsamella; (bechamel), see * |
| | Note |
| 4 | egg yolks |
| 2 | eggs |
| 3/8 Tasse | Freshly-grated parmigiano-reggiano; divided |
| 1/4 Tasse | breadcrumbs fresh |
| 1/2 Tasse | milk |
| 4 x ca. 30 g | Fontina cheese; grated |
| 1 | Head frisee lettuce; washed and spun dry |
| 1 x ca. 30 g | olive oil extra virgin |
| 1/2 x ca. 30 g | red wine vinegar |
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* 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.
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
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