Prosciutto-Wrapped Truffle Fries

Ingredients:

0 peanut oil as needed for fryer

1.5 lb russet potatoes (about 3 large), unpeeled, cut into 1/3" fries

2 T flat leaf parsley, minced

1 t truffle oil

2 T parmesan cheese, freshly grated, plus more for garnish

0 sea salt and freshly ground black pepper, to taste

6 thin prosciutto slices

Yield	Servings
Source	Adapted from Michael Chiarello
Prep time	5 minutes
Recipe	Appetizer
Ingredients	truffle oil salt russet potatoes proscuitto pepper peanut oil parsley parmesan

Yield

Source

Adapted from Michael Chiarello

Prep time

5 minutes

Recipe

Appetizer

Ingredients

truffle oil salt russet potatoes proscuitto pepper peanut oil parsley parmesan

Directions

In a large, heavy pot, heat 3 inches of oil over high heat until it registers 375 F on a deep-fat thermometer. In batches, fry the potatoes until golden brown, about 4 minutes. Using a wire skimmer or tongs, transfer potatoes to paper towels to drain.

In heatproof bowl, toss hot fries with the half of the parsley and all of the truffle oil. Add the Parmesan and toss once more, taste and season with salt and black pepper.

Spread a slice of prosciutto on work surface. Gather small bundle of fries, place fries on prosciutto and gently wrap. Transfer to a serving plate and garnish with the remaining parsley, salt, pepper and more Parmesan, as desired. Serve while warm.

Notes:

serves 6

Adapted from Michael Chiarello

Comments

You had me at truffle! Now, I

You had me at truffle! Now, I am not one for truffle oil as much as a truffle salt. That way one could put in a whole lot of other things. Truffles and eggs, mushroom chowder with truffles and Rosemary. Okay, now I'm hungry ! Thanks a lot!

Anonymous | Dec 27th, 2010 at 9:48 pm | Reply