Movie Night at California Chef
Michael Chiarello’s Home

Prosciutto-Wrapped Truffle Fries

• 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.

CHEF’S NOTE: The truffle fries alone, without the prosciutto wrap, are outstanding. Try different seasonings: Use just herbs, or just cheese, or flavored oils such as basil oil paired with dried Jack cheese, smoked paprika oil with Manchego cheese, or orange oil with sage. This is a good recipe to experiment with flavor combinations because fries are inexpensive and easy to make.