Truffle Pecorino Stovetop Popcorn
This recipe was kindly shared with us by one of our cheesy American friends.
Some people will bang on about how popcorn is a healthy snack with its dietary fibre, polyphenols (they’re a real thing, trust us) but honestly we just think it’s darn tasty, especially when topped with some of our favourite hard cheese. Oh, and it's also gluten free!
Makes: approx. 2ltr Prep time: 5 mins Cook time: 5 mins
- 1/3 cup popcorn kernels
- 3 tablespoon vegetable oil (or an oil with a high smoke point)
- 2 tablespoon unsalted, cultured butter
- 100gm of Il Forteto Cacio di Bosco Tartufo Stagionato
- pinch of sea salt
Add the oil to a large, heavy-bottom stock pot and place on a medium-sized burner on medium-high heat. Ensure the pot has a lid, which you’ll use later.
- Add 3 kernels to the pot, uncovered, and once they pop, take the pot off the heat then add all of the kernels in an even layer and cover. Leave the pot off the heat for 30 seconds. This allows the kernels to all reach popping temperature at the same time, so you don’t get many unpopped kernels at the end.
- After 30 seconds, put the pot back on medium-high heat with the lid still on. Once you hear the kernels starting to pop, carefully and gently swish the pot around, so the oil and kernels toss together inside. Once there are 3 seconds between pops, turn the heat off and pour the popcorn in a large, heatproof bowl.
- With the pot off the heat, add the butter and allow the residual heat to melt it. Pour over the popcorn and stir the popcorn with a fork. Sprinkle with a small pinch of sea salt, then finely grate your cheese of choice over the popcorn. Stir, then add more cheese.
- G Cravero Parmigiano Reggiano, Il Forteto Pecorino Toscano Stagionato, and L’Amuse Signature Gouda are all excellent options for this recipe.
- Perfect to eat while watching Wallace and Gromit with the kids, pop in a lunchbox or munch on at your desk
By Olivia Sutton & Laura Simon