A ciotola is a rustic wooden bowl, and this recipe is remarkable in its understated simplicity. There is one catch, however. You need white truffles for this hunter’s bowl. They transform a rather plain dish of polenta, Fontina cheese, and egg into something quite elegant. If you cannot obtain a fresh white truffle, use truffle oil to create the illusion. This Piedmontese recipe is from chef Pina Fassi of the very chic Gener Neuv restaurant in Asti.
In a heavy saucepan, whisk together the polenta, flour,
Divide the Fontina cheese evenly among
Stay with Piedmont reds. Splurge on a Barolo or Barbaresco, or perhaps a blend of Barbera and Nebbiolo, such as the Bricco Manzoni from Rocche dei Manzoni or the Suo di Giacomo from Eugenio Bocchino.
The chef at Ristorante I Bologna, in the Piedmontese town of Rocchetta Tanaro, mixes soft, warm polenta with a mixture of soft, ripe robiola di Roccaverano and ricotta cheeses, and then tops each dish with black truffle shavings. For this amount of polenta, or 6 servings, use
© 2004 Joyce Goldstein. All rights reserved.