I Don’t Give A Truff! Recipe
Italian Summer Black Truffle. Parmesan Reggiano. Garlic. Hand-Cut Fries. Aioli
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Ingredients
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Fries
Truffle Aioli
Topping
Method
Prepare the Fries
- 1
Cut and Soak
Wash and cut the Russet potatoes into sticks. Soak them in cold water for at least 30 minutes to remove excess starch.
- 2
Heat the Oil
In a deep pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 3
Fry the Potatoes
Drain and pat the potatoes dry. Fry them in batches until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels. Sprinkle with salt immediately.
Make the Aioli
- 4
Mix Ingredients
In a bowl, combine mayonnaise, minced garlic, black truffle oil, lemon juice, and salt. Mix until well blended.
- 5
Chill
Refrigerate the aioli for at least 15 minutes to let the flavors meld.
Assemble the Dish
- 6
Plate the Fries
On a serving platter, arrange the hand-cut fries.
- 7
Add Toppings
Drizzle the truffle aioli over the fries, then sprinkle with grated Parmesan Reggiano and add shaved fresh black truffle on top.