Prosciutto & Romano Popcorn

As many of my frends know, I’m addicted to ground locatelli romano cheese. It is similar in taste to parmesan but with a stronger flavor. I put it in my frittatas, pasta and now on my popcorn. Combine the salty cheese with the savory proscuitto and the crunch of the popcorn and you are in movie heaven - you will not be able to stop eating it.

Makes 3-4 Servings

Ingredients

1 + 2 TBS Canola Oil (divided)

2 oz Prosciutto (diced small) *

1/3 C Popping Corn Kernels

1 tsp Kosher Salt

1 tsp Brown Sugar

1 TBS Melted Butter

½ C Grated Romano Cheese *

Directions

Heat 1 tablespoon of Canola oil over medium heat in a large nonstick frying pan. Add the diced prosciutto and fry until crisp. Drain on a paper towel.

In a mini processor blend the kosher salt and brown sugar until it becomes a fine powder. If you do not have a mini processor, substitute 1 teaspoon of popcorn salt (it’s already ground fine) and just mix it with the brown sugar.

In a large heavy pot with a tight fitting lid, heat 2 tablespoons of canola oil with three kernels of popcorn until the kernels pop. Add the remaining popcorn and shake the pot to coat the kernels until they start to pop. Stop shaking and cook until the popping stops, about 5 minutes.

Pour the popcorn into a large bowl and add the melted butter, salt and sugar mixture, cooked prosciutto, and the grated cheese. Mix thoroughly and serve immediately.

* Pronto Substitutes

Proscuitto – Use bacon or pancetta but eliminate the oil for frying

Romano – Substitute Po Popcorn.armesan Cheese

To print a copy of this recipe go to Proscuitto & Roman