Roman Popcorn Food

SAVORY PARMESAN POPCORN

Savory Parmesan Popcorn image

Provided by Geoffrey Zakarian

Time 15m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/2 cup grated Parmesan
1/2 teaspoon garlic salt
1/2 teaspoon paprika
1/2 teaspoon freshly ground black pepper
1/2 teaspoon fine sea salt
1/4 teaspoon ground turmeric
1/2 cup popping corn
3 tablespoons unsalted butter, melted
1 tablespoon olive oil

Steps:

Combine the Parmesan, garlic salt, paprika, pepper, salt and turmeric in a small bowl. Combine the popping corn and melted butter in a large pot. Cover and cook over medium heat, shaking the pot with increasing frequency as the popping increases. Continue until the popping is reduced to a couple of seconds between pops, then remove from the heat and transfer the popcorn to a large brown bag. Drizzle the popcorn with the olive oil and sprinkle about 3 tablespoons of the seasoning into the bag. Shake up the popcorn. Sprinkle with additional seasoning to taste and serve warm.

ROMAN POPCORN

Roman Popcorn image

Provided by Giada De Laurentiis

Time 9m

Yield 6

Number Of Ingredients 9

Ingredients

2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter (at room temperature)
1 garlic clove (peeled and smashed)
2 tablespoon vegetable oil
1/2 cup popcorn kernels
1/2 cup freshly grated Parmesan cheese
1/2 cup freshly grated Pecorino cheese
1/4 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper

Steps:

As seen on: Giada Entertains, Episode 5. Film Festival.
In a small sauce pan over low heat, heat the olive oil with the butter and the clove of garlic until the butter is melted. Allow the oil to steep for 5 minutes. Discard the clove.
Place a 3 quart dutch oven over medium high heat. Add the vegetable oil and heat until the oil dances on the bottom of the pan. Add the kernels and cover the pan with a lid. Shake the pan every few minutes to prevent burning. When you begin to hear popping, turn the heat to medium and shake the pan every 30 seconds until there are very few pops left in the pan. Empty the popcorn into a large bowl. You should have 6 to 8 cups of popped corn. Toss with the flavored butter mixture, the cheeses, the salt and the pepper.

Nutrition Facts : ServingSize 6

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