Michael Chiarello’s recipe for truffle french fries wrapped in prosciutto. This is a rich and aromatic treat. Easy to make and delicious.
Prosciutto-Wrapped Truffle Fries
Print This Recipe Yield 4Source Adapted from Michael ChiarelloPublishedserves 6
Ingredients
- peanut oil as needed for fryer
- 1½ pound russet potatoes (about 3 large), unpeeled, cut into ⅓” fries
- 2 tablespoon flat leaf parsley, minced
- 1 teaspoon truffle oil
- 2 tablespoon parmesan cheese, freshly grated, plus more for garnish
- sea salt and freshly ground black pepper, to taste
- 6 thin prosciutto slices
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.
Well I can’t decide if you should be a fiction writer or restaurateur! Happy New Year!
Oddly, I have noticed this, but haven’t *noticed* this. It just hasn’t been articulated this well, neither in my head nor aloud. I agree. I feel so much more pleased when I have a meal of smaller portions but greater variety. It also serves to mitigate the risk inherent in choosing only one main dish. If I’m going out tonight, and cash is tight, I want to maximize the probability that I’m going to enjoy something I put into my mouth that night!
We prefer the small plates to a huge dinner. We had tapas the other evening and thoroughly enjoyed the different flavors and the wine pairings. It is a great concept and I am glad that many of us have embraced it! You don’t get bored that way, right? 😉 Happy New Year!
I am a huge fan of small plates!! Generally I can manage to eat an entree but forget adding an appetizer, salad and dessert — I simply can’t eat that much food at one sitting! Small plates are wonderful for people like me — I get to try more items without being overwhelmed with food!!
Everything on the menu sounds fabulous more goodies to add to my list of appetizers — Yippee!!!
I must admit that the glutinous me has not always thought of little plates as a complete meal but I’ve found my attitude to be shifting lately. Who wouldn’t like to sample different tastes instead of just one or two throughout a meal? I’ve just seen the truffle fries—can’t wait for the rest.
I guess there is no surprise that the tenderloin skewers are the main attraction for me on this already amazing list. I’m looking forward to seeing the whole list executed but the tenderloin I think will make me drool.
Great stuff! We just had a debate at HALL Wines on the description of “small plates” for a dinner we are organizing. We want to present different flavors for people to enjoy with different wines and “small plates” is the best way. We didn’t want people to be concerned there wasn’t going to be substantial food to fill them up, however. Based on the comments I am seeing sounds like people are loving “small plates” with a variety of great wines.
This is going to be a fun week! Can’t wait. Even here in The OC there are such places. One nearby with an Italian/Med. flavor that we have been enjoying.
Hi Greg — that is one heck of a menu! Small bites, but not a small amount of effort. Kudos to you. I hope you had a very Merry Christmas and wishing you, Ken, Grant, and your whole gang a fabulous New Year!
LL
Personally, I like small plates because it means I get to taste everything without feeling like I’m about to hurl myself into a food coma by the end of the night. Although these sound so delicious that I might still feel this way.
my favorite place for small plates lately is aoc… great menu- happy new year!
I think another reason for the popularity of small plates over the past decade or so is the globalization of food choices and the popularity, celebrity and social aspect attached to food itself. Diners are anxious to elevate the experience by tasting more than just one dish. It’s also a communal activity. Ironically, small plates are shared while larger entree portions are generally not.
Small plates and/or appetizers are completely my thing. Paired with wines, now we have just been transported to heaven. Look forward to the recipes and commentary on the wines. Happy Holidays!!
…and looking forward to the recipes!
Small plates are my thing totally. I will look forward to all of your posts on this!
I want to come!