GORMET POPCORN WITH PARMESAN AND PANCETTA

POPCORN WITH PARMESAN AND PANCETTA
Recipe by Fabio Viviani
Yield: 1 big bowl to share

Ingredients:
1/2 cup popcorn kernels
4 oz. pancetta, diced
2 tbsp. olive oil
3 tbsp. butter, melted
½ c. grated Parmesan
2 Tbsp. dried oregano
1 tsp. crushed red pepper
1 tsp. garlic powder
¼ tsp. kosher salt

Method:
Heat olive oil over medium-high heat in a large heavy-bottomed pot 

with a lid.

Add diced pancetta and render until golden brown and slightly crisped.

Meanwhile, combine Parmesan cheese, oregano, red pepper flakes, 

and garlic powder in a small bowl, and set aside.

When the pancetta is ready, drop three kernels into the oil, and wait 

for them to pop.
Once the test kernels pop, remove the pot from the heat, stir in the 

popcorn and shake gently, to coat in oil and pancetta.
Place popcorn back over medium high heat and cover with lid.
Shake the pot until there are several seconds between each pop.
Remove from heat, and remove the lid carefully: there will be steam.

To season, pour half of the popcorn into a large bowl. 

Drizzle with half of the melted butter and half of the seasoning blend, 

and then toss to coat. 

Repeat with the remaining popcorn, butter, and seasoning.
Serve hot.

MANGIA!

 

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