Get ready to indulge in a luxurious snack! These hand-cut truffle fries are crispy, aromatic, and elevated with gourmet toppings — perfect for treating yourself or impressing guests.
Recipe: Hand-Cut Truffle Fries
Yield: 1 Order
Ingredients:
- Whole Potato (Boiled) - 300g
- Truffle Aioli with Tartufi- 35g
- Truffle Oil - 5g
- Jamon Serrano - 2g
- Shallots - 10g
- Grana Padano - 2g
- Spring Onion - 2g
- Salt - To taste
Procedure:
- Prep: Boil whole potatoes for approximately 30 minutes until soft. Allow them to cool completely.
- Cut: Slice the cooled potatoes into thick fries (approx. 8mm). Soak in cold water for 30 minutes to remove excess starch.
- Portion: Drain well and portion 300g into bags. (Tip: Freeze at this stage for a better fry texture.)
- Fry: Deep fry the portions (from frozen) for about 5 minutes until golden brown and crispy.
- Season: Toss the hot fries with salt and 5g of truffle oil.
- Plate: Drizzle a portion of truffle aioli at the bottom of a pulpo plate. Pile the fries on top.
- Garnish: Drizzle more aioli over the fries. Top with crispy shallots, chopped Jamon chips, sliced spring onions, shaved Grana Padano.
Serve: Enjoy immediately while hot.
Final Touch:
There you have it — a plate of golden, crispy, truffle-infused fries that taste as decadent as they look. Perfect for savoring with friends or as a personal gourmet treat!
Wine Pairing:
White Wine: Its elegant richness and subtle earthiness perfectly complement the buttery, cheesy, umami-packed fries. Rupert And Rothschild Chardonnay Reserve Baroness Nadine Rothschild
Red Wine: A delicate Pinot Noir or Garnacha works beautifully with the jamón without overpowering the dish. Akarua Pinot Noir & Microcosmino Garnacha
Sparkling Wine: Its elegant bubbles and subtle toasty notes lift the earthy truffle flavor, creating a luxurious and playful pairing. Mailly Grand Cru Brut Réserve
