Best Popcorn With Rosemary Infused Olive Oil Giada De Laurentiis Recipes

POPCORN WITH PARMESAN AND PECORINO

Steps:

• Pop the popcorn using a large, heavy pot with a tight-fitting lid or a popcorn maker.
• Coat the bottom of the pot with vegetable oil and heat over low heat. Drop in 1 kernel of corn and when it pops add the remaining corn, cover and shake pan. Continue to shake pan until all the corn has popped, being careful not to burn.
• Place the popped popcorn in a large bowl. Drizzle with the melted butter and sprinkle with the cheeses. Toss gently to combine and serve immediately.

ROMAN POPCORN

Steps:

• In a small saucepan over low heat, heat the olive oil with the butter and garlic until the butter is melted. Set aside and allow to steep for 5 minutes, then discard the garlic clove.
• Heat the vegetable oil in a 3-quart Dutch oven over medium-high heat until the oil dances in the pan. Add the popcorn kernels, cover with a lid and cook, shaking the pan every couple minutes to prevent burning. When you begin to hear popping, lower 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 popcorn. Toss with the garlic-butter mixture, the Parmesan and Pecorino, and the pepper and salt.

CALABRIAN CHILI POPCORN

Steps:

• Heat a Dutch oven over medium-high heat. Add the oil and the popcorn kernels and cover the pan. Cook, shaking occasionally, until the kernels have popped and the popping has slowed to 1 or 2 every second or so. Pour the popcorn into a large bowl. To the hot pan, add the butter and swirl until melted. Add the chili paste and stir to combine. Drizzle the mixture over the popcorn and toss well to coat. Season with the salt and serve.

ROSEMARY-INFUSED OIL

Steps:

• Cook 1 cup olive oil with 5 or 6 rosemary sprigs in a small saucepan over medium heat, about 5 minutes. Remove from the heat and cool to room temperature. Transfer the sprigs to a bottle or cruet, then add the oil and seal. Refrigerate up to 1 month.

POPCORN WITH ROSEMARY INFUSED OIL

Steps:

• Stir the popcorn kernels and 1/2 cup of the oil in a heavy large pot Cover and cook over medium heat until the kernels have popped, shaking the pot halfway through cooking, about 3 minutes Immediately transfer the popcorn to a large serving bowl Toss the popcorn with the remaining 2 tablespoons oil Sprinkle with salt, to taste, and serve.