Love Prosciutto? Gotta Try Prosciutto-Wrapped Truffle Fries! by Leticia Fallis - Musely
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Love Prosciutto? Gotta Try Prosciutto-Wrapped Truffle Fries!

posted in Food & Drink > Recipes
03/05/2014
  • So simple, yet divine.
    So simple, yet divine.
  • Ingredients:
    • Corn, peanut, canola, or any neutral oil for deep-frying
    • 1-1/2 pounds russet potatoes, peeled and cut into French fry-size pieces (cut into 1/3-inch-thick lengthwise slices and then into
    1/3-inch-wide sticks), or good-quality frozen fries, such as Alexia's

  • • 1 tablespoon snipped fresh flat-leaf (Italian) parsley
    • 1 teaspoon truffle oil
    • 2 tablespoons grated Parmesan cheese
    • Sea salt, preferably gray salt
    • Freshly ground black pepper
    • 8 slices very thinly sliced prosciutto
    • 8 fresh figs (optional)

  • Preheat oven to 300°F. In heavy, deep, 4-quart saucepan or fryer, heat 3 inches of oil over high heat until it registers 375°F. Pat potatoes dry to prevent splattering.

    In 8 batches, carefully fry potatoes until crisp and golden brown, about 4 minutes.

  • Using wire skimmer or slotted spoon, carefully remove fries from hot oil; transfer potatoes to paper towels to drain. Keep fries warm in baking pan in oven while frying remaining potatoes. If using frozen fries, prepare according to package directions.

  • In heatproof bowl, toss hot fries with parsley and truffle oil. Add Parmesan; toss once more. Taste; season with salt and pepper.

    Spread slice of prosciutto on work surface. Gather up small bundle of fries as if you were gathering pencils to put in a jar.

  • Place fries on prosciutto so bottom half of fries will be enfolded when you wrap up bundle. Tear each fig (if using) into four sections.
    Serve bundles with torn figs; serve warm. Makes 8 servings.

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