Pancetta And Parm Popcorn Recipes

Steps:

• Place the pancetta in a cold, large, heavy-bottomed soup pot. Bring to medium heat and slowly render the pancetta, stirring occasionally and making sure it does not burn, until very crispy. Set the pancetta aside to drain and reserve the fat in the pot.
• Add 3 test kernels to the pot and cover. Once they pop, add the rest of the kernels and partially cover to let out steam. Once they start popping aggressively, shake the pot to keep things moving. Make sure to not keep the cover completely sealed; always let it vent to insure maximum texture. Once the popping frequency slows down, take it off the heat.
• In a small food processor, blend the salt and sugar to create a popcorn dust.
• Add the butter to the popcorn and stir, then add the pancetta, cheese and a couple pinches of the popcorn dust to taste. Shake vigorously to mix. Serve!

Steps:

• Combine popcorn and 1/4 cup olive oil in a 2-quart saucepan; cover. Cook over high heat, continuously shaking the pan, until the popcorn is popped and the lid begins to lift from the popcorn, about 5 minutes. Pour popcorn into a large bowl.
• Mix 2 tablespoons olive oil, Italian seasoning, and garlic salt into popcorn; toss to coat. Add Parmesan cheese and mix well.

Steps:

• Position the rack on the bottom third of the oven and preheat the oven to 400 degrees F.
• Press the crust into a 9-inch-diameter tart pan with a removable bottom. Trim the edges; set aside.
• Heat the oil in a heavy medium skillet over medium heat. Add the pancetta and saute until crisp, about 7 minutes. Using a slotted spoon, transfer the pancetta to paper towels and drain. Beat the cream, milk, eggs, parsley, salt, and pepper in a medium bowl to blend. Stir in the cheese and pancetta. Pour the cream mixture into the crust.
• Bake the torte until the filling puffs and is golden brown on top, about 25 minutes. Let the torte cool for 15 minutes. Cut the torte into 12 thin wedges and serve.

Steps:

• Heat olive oil over medium-high heat in a large heavy-bottomed pot with a lid.
• Add diced pancetta and render until golden brown and slightly crisped.
• Meanwhile, combine Parmesan cheese, oregano, red pepper flakes, and garlic powder in a small bowl, and set aside.
• When the pancetta is ready, drop three kernels into the oil, and wait for them to pop.
• Once the test kernels pop, remove the pot from the heat, stir in the popcorn and shake gently, to coat in oil and pancetta.
• Place popcorn back over medium high heat and cover with lid.
• Shake the pot until there are several seconds between each pop.
• Remove from heat, and remove the lid carefully: there will be steam.
• To season, pour half of the popcorn into a large bowl. Drizzle with half of the melted butter and half of the seasoning blend, and then toss to coat. Repeat with the remaining popcorn, butter, and seasoning.
• Serve hot.