Charcuterie Fries with Truffle-Parmesan Mayo

Elevated 'salchipapas' (Peru's beloved sausage-and-fries street food) reimagined as an elegant appetizer. Steam-then-fry yellow potatoes for maximum crunch, toss with cubed country ham and cabanossi sausage, and drizzle with a luxurious truffle-parmesan mayonnaise finished with chives. Created alongside the Frankfurter Bávaro for the Expovino wine event.

20m Prep

50m Cook

1h 10m Total

4 Servings

salchipapas fries charcuterie truffle mayo piqueo snack party food salchicheria alemana expovino street food elevated papas fritas

Ingredients

Charcuterie

150 g Country ham (jamon campesino) (cut into large cubes)
100 g Cabanossi sausage (sliced)

Fries

3 piece Yellow potatoes (steamed, cooled, and cut into wedges/chunks)
1 L Oil for deep frying (heated to 180C)
1 pinch Salt
1 pinch Black pepper (freshly ground)

Garnish

2 tbsp Chives (ciboulette) (finely chopped)

Truffle-Parmesan Mayo

100 g Mayonnaise (cornstarch-based)
10 g Truffle oil (olive oil based)
5 g Parmesan cheese (finely grated)
2 g Worcestershire sauce
4 g White vinegar
1 g Salt

Steps

1

Steam the whole yellow potatoes on a perforated tray (for even steam circulation) at 100C for 35-45 minutes until fully cooked. Let them cool completely, then refrigerate until cold.

Tip: Steam-cooking the starch first produces lighter, airier fries when fried -- like a potato chicharron. This method uses less oil than the traditional double-fry technique and gives a better color.

~45 min
2

Cut the cold steamed potatoes into chunks or thick wedges using a small utility knife (less surface area reduces sticking).

Tip: Use a small utility knife rather than a large chef knife -- less blade surface means the potato sticks less.

~5 min
3

Make the truffle-parmesan mayo: blend together 100g cornstarch mayo, 10g truffle oil, 5g grated parmesan, 2g Worcestershire sauce, 4g white vinegar, and 1g salt using an immersion blender until smooth and emulsified.

Tip: The parmesan adds umami depth and the truffle oil elevates the elegance. Fresh truffle is nearly impossible to get in Peru -- truffle oil is the practical alternative.

~3 min
4

Deep-fry the potato chunks at 180C until golden and puffed -- they should look like potato chicharron, airy and crunchy. Season immediately with salt and pepper while the oil is still hot so the seasoning adheres.

Tip: Salt MUST be added while the fries are still hot -- if the oil cools, the salt will not stick and you will not taste it.

~8 min
5

Let the fries drain briefly, then arrange on a serving plate or board. Scatter the cubed country ham and sliced cabanossi over and around the fries.

Tip: Let the grease drain downward before plating for a cleaner presentation.

~2 min
6

Drizzle generously with the truffle-parmesan mayo and finish with chopped chives (ciboulette) for a fresh onion note. Serve immediately.

Tip: Pair with wine or beer -- these were designed for the Expovino wine event.

~1 min

Nutrition (per serving)

350

Calories

20g

Protein

35g

Carbs

15g

Fat

Fiber

Cultural Context

Salchipapas (sausage with fries) is one of Peru's most popular street foods, found at carts and casual eateries everywhere. Giacomo elevates this humble dish into what he calls 'papas charcuteras' — charcuterie fries — by using quality cured meats (jamón campesino and cabanossi from Salchichería Alemana) and a truffle-parmesan sauce. His two-step cooking method (steam then deep-fry) is a professional technique that produces lighter, crunchier fries than the traditional double-fry method taught in culinary school, and uses less oil. He suggests pairing with wines or beer.

Giacomo Bocchio

LES VOY A ENSEÑAR A PREPARAR EL MEJOR FRANKFURTER QUE HAYAN PROBADO | GIACOMO BOCCHIO

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Charcuterie Fries with Truffle-Parmesan Mayo ☆

Ingredients

Steps

Nutrition (per serving)

Charcuterie Fries with Truffle-Parmesan Mayo