Pumpkin Sformato
| Yield: | 1 Servings |
| Categories: |
| 1 | lb | Wedge of pumpkin |
| 2 | c | Balsamella sauce (Bechamel) |
| 4 | Egg yolks | |
| 2 | Eggs | |
| 1/4 | c | Freshly grated Parmigiano-Reggiano, plus 2T |
| 1/4 | c | Fresh bread crumbs |
| 1/2 | c | Milk |
| 4 | oz | Fontina cheese, grated |
| 1 | Head frisee lettuce, washed, spun dry | |
| 1 | oz | Extra virgin olive oil |
| 1/2 | oz | Red wine vinegar |
| 1 | Bundt pan, and a large pan to use as a bain marie |
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