• 1/2 cup unpopped corn kernels
  • 1/4 cup vegetable oil
  • 2 teaspoon salt
  • 1/2 tablespoon of freshly ground black pepper
  • 3/4 cup grated Parmigiano Reggiano


Serves: 4-6 servings


When popping slows, remove from heat, sprinkle popcorn with salt, pepper and the grated Parmigiano, and toss to coat.

Place popcorn and oil in a large kettle or pot with a tight-fitting lid over medium heat. When corn begins to pop, shake the pot constantly.