Parmesan Truffles Recipes

PARMESAN TRUFFLE FRIES

Steps:

• Preheat the oven to 450 degrees Farenheit.
• Cut the potatoes into fries (watch the video to see!): Wash the potatoes, leaving the skins on. Slice off the ends of each potato, then slice off part of the side to make a base. Place the potato half cut side down and cut off a ¼-inch slice, then lay the slice on its side and cut it into several long strips. Repeat until all potatoes have been cut into fries. The pieces can be uneven, but aim for as uniform of thickness as possible. See the video for full instructions.
• Place the fries in a large bowl with the olive oil and kosher salt. Mix thoroughly to combine.
• Line two baking sheets with parchment paper. Spread the fries on the paper, placing them as far apart as possible.
• Bake the fries for 15 minutes. Take them out of the oven and flip them. Reduce the heat to 400 degrees.
• Reverse the trays in the oven and bake another 10 minutes until the fries are crisp and golden brown, watching carefully as the cooking time can depend on the fry thickness and oven. (If the majority of the fries seem soft, continue to bake a few more minutes.)
• Remove the baking sheets from the oven. Drizzle with the truffle oil (note that if your bottle does not say "all natural", drizzle to taste - it's much stronger than all natural, so don't use the quantity listed.) Add chunky sea salt, crushing it with your fingers as you sprinkle. Sprinkle with the Parmesan cheese and chives. Serve immediately (fries become softer as they sit). If making in advance, omit Step 7, then reheat the fries in a 400 degree oven and perform Step 7.

PARMESAN-TRUFFLE BRUSCHETTA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Line bread slices on a baking sheet in a single layer. Drizzle with olive oil and sprinkle with 1 teaspoon coarse salt and 1 teaspoon pepper.
• Bake in the preheated oven for 10 minutes. Remove from the oven and let cool, about 10 minutes.
• While bread cools, mix ricotta cheese, grated Parmesan cheese, 1 tablespoon basil, and remaining coarse salt and pepper together in a bowl.
• Spoon ricotta mixture onto bread slices and top with remaining basil and shaved Parmesan pieces. Finish by drizzling with truffle oil and top with additional salt and pepper.

PARMESAN TRUFFLE FRIES

Steps:

• Cut potatoes into French fry shapes, about 3/8-inch wide and thick, using a mandoline or a knife. Soak potatoes in a large bowl of cold water for about 30 minutes. Drain and pat potatoes dry with a clean towel.
• Heat oil in a deep-fryer or deep saucepan to 275 degrees F (135 degrees C).
• Gently lower 1/4 of the potatoes into the hot oil and cook, stirring occasionally, for 2 minutes. Transfer cooked potatoes to a clean towel using a slotted spoon. Repeat frying with remaining potatoes.
• Heat the same oil to 350 degrees F (175 degrees C). Fry potatoes again, working in batches, until golden brown, about 5 minutes. Transfer fries to a clean kitchen towel using a slotted spoon.
• Place fries in a bowl and drizzle truffle oil over warm fries; season with Parmesan cheese, parsley, and sea salt.

PARMESAN TRUFFLES

Steps:

• In a large saucepan, bring cream and garlic just to a boil, stirring occasionally. Reduce heat to low; stir in cheese, 1/2 cup at a time, until smooth., Transfer to a bowl; cool to room temperature, stirring occasionally. Refrigerate for at least 2 hours or until firm. Shape into 3/4-in. balls; roll in additional cheese and/or parsley. Serve with crackers.