Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Wedge of pumpkin

  2. 2 cups 474ml Salsa Balsamella (Bechamel) - (see recipe)

  3. 4 Egg yolks

  4. 2 Eggs

  5. 3/8 cup 74g / 2.6oz Freshly-grated Parmigiano-Reggiano - divided

  6. 1/4 cup 36g / 1 1/3oz Fresh bread crumbs

  7. 1/2 cup 118ml Milk

  8. 4 oz 113g Fontina cheese - grated

  9. 1 Frisee lettuce - washed and spun dry

  10. 1 oz 28g Extra-virgin olive oil

  11. 1/2 oz 14g Red wine vinegar

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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 in oven 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. This recipe yields 4 servings.


Send feedback