Ciotola di trifolao

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.