An Italian street food staple in Brussels shares his delicious recipe for cheesy fries with cheese and truffles.

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In Ixelles, Ciccio reinvents Italian street food with creativity and generosity. To our great delight, chef Mario Olimpio unveils his version of cheesy fries, revisited in the Italian style: crispy scamorza sticks served with a creamy Grana Padano and truffle cream fondue . A simple recipe to share, capturing all the festive, gourmet spirit of the house.

Recipe: Gluten-free cheesy fries & Grana-truffle fondue

Ingredients

For the scamorza fries :

• 300 g plain or smoked scamorza
• 80 g rolled oats
• 40 g rice or corn flour
• 2 eggs

For the Grana-truffe fondue :

• 150 g grated Grana Padano (or Parmesan)
• 100 ml full-fat liquid cream
• 1 tbsp. truffle cream

To prepare the scamorza fries

• Cut the scamorza into 2 cm-long sticks .

Prepare three bowls:

• Mix polenta and cornstarch in the first bowl
• Beat egg in second bowl
• Put the oat flakes in the third bowl
• Dip each stick successively in: polenta/starch → egg → rolled oats.
• Repeat a second time for a thicker breading.
• Refrigerate for 30 minutes to firm up.

Cooking the French fries

Airfryer :

• Preheat to 180°C.
• Arrange the sticks in a single layer and spray lightly with oil.
• Bake for 8 to 10 min, turning halfway through, until the breadcrumbs are golden and the cheese is melted but contained.

Oven:

• Preheat to 200°C, fan oven.
• Place on a baking sheet lined with baking paper and brush lightly with oil.
• Bake for 12 to 15 min, turning halfway through, until golden.

Deep fryer :

• Heat oil to 170-175°C.
• Fry breaded sticks in small batches 1-2 min until golden.
• Drain on paper towels and season lightly with salt.

Preparing the Grana & Truffle Fondue

1. Gently heat cream without boiling.
2. Add grated Grana Padano and stir until smooth.
3. Remove from heat, stir in truffle cream and allow to cool slightly.

💡 Chef’s tip

• Smoked scamorza adds a more intense flavor.
• For ultra-crisp breadcrumbs, don’t skip the step of double-passing and resting in the fridge.

Enjoy your meal!