Filippo Berio Olive Oil Popcorn with Rosemary and Parmigiano-Reggiano
Heat a large (8-qt.) heavy-duty Dutch oven over medium heat. Add 3 Tbs. oil and a couple of popcorn kernels, cover, and cook until the popcorn pops, about 3 min
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Ingredients
- 5 tbsp Filippo Berio Olive Oil
- 1 cup popcorn kernels
- 2 sprigs fresh rosemary, stripped into smaller pieces
- 1 cup freshly grated Parmigiano-Reggiano (preferably using a Microplane)
- ¾ tsp kosher salt; more to taste
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