Cheesy Truffled Popcorn

 

Ingredients

· 1 (3-ounce) wedge Parmesan cheese

· 2 tablespoons extra-virgin olive oil

· kosher salt

· 2-3 teaspoons black (or white) truffle oil

 

Steps

1) “Dry” the parmesan: Using a fine rasp grater, grate the Parmesan over two sheet pans, forming a thin layer of cheese on each one. Leave the pans out on the counter at room temperature for at least 30 minutes or up to 4 hours to let the cheese dry and become almost slightly crispy.

2) Pop the popcorn: In a medium heavy-bottomed pot with a tight-fitting lid, heat the oil over medium heat. Add the popcorn kernels to the hot oil and place the lid on the pot. Cook, shaking the pot slightly from time to time, until the popcorn begins to pop, 2-3 minutes. Once the popping is steady, remove the pot from the heat to allow the popcorn to finish popping without scorching and burning.

3) Finish and serve: Gradually transfer the popcorn to a large bowl, salting it and drizzling it with the truffle oil as you pour it into the bowl. Use a large serving spoon to toss the popcorn while seasoning it with the cheese. Serve immediately.

 

From: Cook with Me: 150 Recipes for the Home Cook

By: Alex Guarnaschelli