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Mario Batali's Pumpkin with Fontina Fonduta

Pumpkin Fontina Fonduta Mario Batali
Pumpkin Soufflee with Fontina Sauce
skill level
Moderate
time
Over 120min
servings
16
cost
$
Contributed by :
Pumpkin with Fontina Fonduta Recipe: This souffle-like dish incorporates a rich fontina cheese sauce and an Italian bechamel for an impressive starter.
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ingredients
  • For the Sformato: 
  • 1 pound Wedge of Pumpkin
  • 2 cups Balsamella Sauce (ingredients follow)
  • 3 Egg Yolks
  • 4 Eggs
  • 1/2 cup freshly grated Parmigiano-Reggiano; plus 2 tablespoons
  • 1 teaspoon Kosher salt
  • 1 teaspoon Pepper
  • 1/4 teaspoon Nutmeg (freshly grated)
  • 1/4 cup fresh Breadcrumbs
  • 1 cup Funduta (ingredients follow)
  • For the Balsamella Sauce: 
  • 5 tablespoons Unsalted Butter
  • 1/4 cup Flour
  • 3 cups Milk
  • 2 teaspoons Salt
  • 1/2 teaspoon freshly grated Nutmeg
  • For the Funduta: 
  • 4 ounces Fontina Cheese (grated)
  • 3/4 cup Heavy Cream
  • Egg Yolk
  • 1/4 cup Parmigiano-Reggiano
  • 1/2 teaspoon Salt
  • Pepper
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kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1 pound Wedge of Pumpkin
    For the Sformato:  Preheat oven to 375 F. Wrap pumpkin in foil and bake 1 hour. Remove, leaving on, and allow to cool. 
  • 2
    2 cups Balsamella Sauce (ingredients follow)
    3 Egg Yolks
    4 Eggs
    1/2 cup freshly grated Parmigiano-Reggiano; plus 2 tablespoons
    1 teaspoon Kosher salt
    1 teaspoon Pepper
    1/4 teaspoon Nutmeg (freshly grated)
    Peel pumpkin, cut into 1-inch cubes and place in food processor. Add balsamella, yolks, eggs, 1/4 cup Parmigiano, salt, pepper, and nutmeg and process into a smooth puree.  
  • 3
    1/4 cup fresh Breadcrumbs
    Lightly butter a 6- to 8-inch Bundt pan and dust with bread crumbs. Pour batter into Bundt pan and set inside larger baking pan. Fill half way with warm tap water, place in oven, and bake about 45 minutes, or until a toothpick stuck in center comes out clean.  Set aside to cool. 
  • 4
    1 cup Funduta (ingredients follow)
    Cut the sformato into 2-inch slices and arrange a slice on each plate.  Drizzle with the fonduta and serve.
  • 5
    3 cups Milk
    5 tablespoons Unsalted Butter
    1/4 cup Flour
    For the Balsamella Sauce: Heat the milk in a small saucepan on medium-low, bringing it just to the boiling point, when it begins to form small bubbles. While the milk is heating, melt the butter in a heavy-bottomed saucepan. Blend in the flour and then stir constantly for about 2 minutes without allowing the mixture to color, to form a roux.
  • 6
     
    Remove from the heat and once the roux has stopped bubbling, add the hot milk, very slowly at first, allowing each small addition of milk to become incorporated before adding more.  Continue to add the milk while vigorously whisking until the mixture is smooth.
  • 7
    2 teaspoons Salt
    1/2 teaspoon freshly grated Nutmeg
    Return the pan to the stove and warm the mixture over medium-low heat, whisking without interruption while adding the salt and nutmeg. Continue whisking until the sauce thickens to the consistency of heavy cream.
  • 8
    3/4 cup Heavy Cream
    4 ounces Fontina Cheese (grated)
    1/2 teaspoon Salt
    Pepper
    Egg Yolk
    1/4 cup Parmigiano-Reggiano
    For the Funduta: Heat the heavy cream over medium heat. Stir in the grated fontina, mixing until smooth, then season with salt and pepper. Off heat, whisk in the egg yolk and parmigiano.

    Helpful Tips:
    1. You can substitute squash or sweet potato for the pumpkin.
    2. Use a bain marie, which is a way to heat materials gently and gradually to fixed temperatures, or to keep materials warm over a period of time. Put the bundt pan in a roasting pan that has cool water in it so the eggs don’t break.
 
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