Pecorino and Rosemary Popcorn

Pecorino and Rosemary Popcorn - Alex Guarnaschelli
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The olive oil is a dominant flavor here so use good quality oil. Rosemary is so close to perfection and cough syrup at the same time? The trick is excluding the medicinal stems from the equation and not cooking rosemary for too long in general.

Published:

February 12, 2021

Alex Guarnaschelli makes Pecorino and Rosemary PopcornYou could substitute fried sage or thyme here too. Any hearty herb would do. Don’t buy aged cheese. A nice salty Pecorino or even Parmigiano Reggiano is great.

Pecorino and Rosemary Popcorn - Alex Guarnaschelli

Pecorino and Rosemary Popcorn

Course: Side Dish
Serving Size: 4 ½ cups cheesy popcorn
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Ingredients

  • ¼ cup unpopped popcorn kernels
  • 2 tbsp extra-virgin olive oil
  • tsp flaky salt
  • ¼ tsp black pepper
  • 2-3 oz wedge Pecorino cheese

Instructions

Make the rosemary oil:

  • In a small saucepan, gently warm and melt the olive oil. Add the rosemary and gently pan-fry it until the “needles” turn brown and crispy, 3-5 minutes. Remove the rosemary. Stem the rosemary, dropping the needles into the olive oil. Discard the stems. Spread a layer of parchment or aluminum foil on a standard baking sheet.

Pop:

  • In the popper, insert the popcorn kernels and pop the popcorn according to the manufacturer’s instructions.

Serve:

  • Spread the popcorn in single layer on the baking sheet and drizzle evenly with the rosemary oil. Sprinkle with the salt and black pepper. Grate the Pecorino freshly all over the popcorn.

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