Popcorn Italia – Culinary Ginger

What does my Italian popcorn dislike? This is drizzling with liquid butter that is infusion of garlic and sprinkled with dry basil. But wait, it’s better! Then determined by grated parmesan and prosciutto crispy for the perfect salty final result. You tell me after you try it!

The aroma of corn popping is one of the aroma that makes you excited for what will come – especially because you can add whatever ingredients you like.

Ingredients

• Kernel Popcorn
• Olive oil
• Butter
• Garlic
• Parmesan cheese
• Prosciutto

Do they eat popcorn in Italy?

Popcorn is actually not a popular snack in Italy – this is more a favorite of America. But there is no reason you cannot borrow a delicious Italian taste and give your popcorn to touch Italy. Do you not like delicious food themes? I have made Mexican popcorn with a delicious southern-south flavor mixture.

Garlic Infusion of Liquid butter

Every great popcorn requires generous butter drizzle, but I take further steps by adding the taste of Italian garlic. The whole garlic censor is slowly cooked with liquid butter to plant it with a smooth garlic flavor, then removed. In this way, you get delicious garlic flavors without biting pieces of garlic.

There is no salt popcorn

No need salt in this recipe because generous grated grated sprinkles add a lot of taste and salt. Plus, the fragile prosciutto that is crispy giving beautiful salty bite.

Crispy human rights

Besides being very Italy, Prosciutto crispy adds a salty and tasty crisis – like a luxurious piece of bacon – without continuing popcorn (the picture above). This is beautiful in pairs with herbs inspired by Italy. In addition, I really like the crispy prosciutto, I made all posts about how to make Prosciutto crispy.

What is Prosciutto crispy?

This is sliced ​​with a thin human rights cured of dried Italian which has been cooked to the golden and crispy-luxurious bacon! When heated (usually in the oven), Prosciutto loses its soft and springy texture and turns crispy. It’s salty, tasty, a little crazy, and you do it No Want to miss this delicious topping.

Can I use a microwave popcorn?

Yes, you really can! Using Popcorn Microwave as a very comfortable base, and you can definitely add Italian toppings. Just enter the bag as usual, then open and throw the popcorn.

Tips for making popcorn from scratch

• Use corn ratio with the right oil: 1 cup of kernel to 6 tablespoons of oil.
• Use extra-Virgin-IA olive oil has a higher smoke point and remains with the theme of Italian flavors.
• Stir the seeds into the oil so that they are coated and hot evenly, making sure they all appear.
• Use a heavy skillet for heat distribution, and make sure there is a lid.
• Make sure the pan has a large enough surface area to spread the kernel in the even layer. Excessive trapped steam, so do it in a smaller batch if needed. This allows better air circulation and more appears without a buildup of humidity.
• Keep the lid slightly tilted so that the steam can come out; If not, trapped humidity can make popcorn wet or springy.
• Shake the pan while popping up so that all kernels are heating evenly.
• Use the sound of sliding to find out when to eliminate heat – when it appears slowly slows, the time.
• Drizzle butter on a slightly cold popcorn, because adding it too quickly can make it wet.
• Add your topping to a bowl so that nothing is lost.

Best Skiller for Popcorn Popping

Inner and flat in a lid or Dutch oven.

The best butter for popcorn

The clarified butter is the best. You can easily make your own by melting butter over medium-low heat and reading white foam (which is a milk solid) from above, leaving you with butter that is clarified by rich golden. Unlike ordinary butter, clarified butter will not make your popcorn wet because milk solids have been removed.

Tip Bonus

To revive corn which is slightly chewy, stir in the oven 250 ° F (120 ° C) for about 5-10 minutes to dry it and crispy again before adding any toppings.

Variations of Italian popcorn taste

Use a mixture of premade italian seasoning, or make it yourself by adding dry oregano, parsley, and rosemary to the dry basil.