Truffled Parmesan Popcorn

Photo by: chefarik
Arik_work

by chefarik

about 1 year ago

For every person who loves popcorn, there’s another way to enjoy it. It can be dressed up or down, or spiced to evoke the best of any of the world’s cuisines. In this version, I’ve taken one of my favorite ways of making simple, elegant pasta and transferred the toppings onto the fluffy popped kernels. The result makes for easy snacking, especially if you’re watching a Fellini film. Bon app!

Note: When it comes to popcorn toppings, if you can dream it, you can do it. Try some of these toppings on the next time you pop some fresh kernels:
• Chopped fresh herbs
• Salt and pepper
• Tomato powder, parmesan cheese and dried basil
• Togarashi spice
• Asian five-spice powder
• Chili powder and pumpkin seeds
• Curry powder
• Nutritional yeast flakes
• Ground sumac
• Crushed caramelized walnuts, pecan or cashews
• Maple syrup and crushed peanuts

Serves 4 generously

  • 1 pound popcorn kernels
  • 4 tablespoons canola or grapeseed oil
  • 4 tablespoons butter, melted
  • 1 tablespoon truffle oil
  • 1/2 cup freshly grated Parmigiano reggiano cheese, or more to taste
  • salt and pepper to taste
  1. In a large mixing bowl, combine melted butter, truffle oil and parmesan cheese. Reserve.
  2. In a very large pot with a lid over medium heat, combine the popcorn kernels and oil, cover and cook gently, shaking the pot until you hear a first few pops. Raise the heat to medium high and continue to cook, shaking continuously, until the popping sound begins to slow. Remove pot from heat and pour popped popcorn into prepared parmesan mixture. Toss well to combine and season to taste with salt and pepper.
  3. Start La Dolce Vita DVD and sit back. Bon App!
Edamam

Nutrition Info:

PER SERVING:

  • 649 calories
  • 30g total fat
  • 9g saturated fat
  • 31mg cholesterol
  • 10mg sodium
  • 84g carbohydrate (15g dietary fiber, 1g sugar)
  • 13g protein
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