Olive Oil Popcorn with Rosemary and Parmigiano-Reggiano

Olive Oil Popcorn with Rosemary and Parmigiano-Reggiano

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SERVES: 8

PREPARATION TIME: 5 min

COOKING TIME: 10 min

Ingredient

  • 5 tbsp Filippo Berio Olive Oil
  • Add 3 Tbs. oil and a couple of popcorn kernels, cover, and cook until the popcorn pops, about 3 minutes.
  • Add the remaining popcorn kernels and cook, occasionally shaking the pot, until most of the kernels pop and the rate of popping almost completely slows, about 3 minutes. Add the rosemary sprigs and toss for 15 seconds off the heat.
  • Transfer the popcorn to a large bowl and toss with the remaining 2 Tbs. oil, the Parmigano-Reggiano, and salt. Serve immediately.


Method

  1. Heat a large (8-qt.) heavy-duty Dutch oven over medium heat.
  2. Add 3 Tbs. oil and a couple of popcorn kernels, cover, and cook until the popcorn pops, about 3 minutes.
  3. Add the remaining popcorn kernels and cook, occasionally shaking the pot, until most of the kernels pop and the rate of popping almost completely slows, about 3 minutes. Add the rosemary sprigs and toss for 15 seconds off the heat.
  4. Transfer the popcorn to a large bowl and toss with the remaining 2 Tbs. oil, the Parmigano-Reggiano, and salt. Serve immediately.

Cook with:
Classic taste olive oil

An excellent Olive Oil for general use in cooking.

Ideal for dressings, marinades and even baking: a must have ingredient for every kitchen.

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