Popcorn al Tartufo | Stovetop Truffle Popcorn
I love all things Tartufo, Truffle. The earthy, savory notes of truffles can elevate a dish to a whole other level of umami heaven, especially popcorn. I like to make this Truffle Popcorn to serve during the cocktail hour. The salty, woody, slightly sweet flavors pair perfectly with a glass of robust red wine like Le Senate Cacinello which is a beautifully balanced blend of Cabernet Sauvignon, Merlot, Cabernet Franc, and Petit Verdot.
To make this vegan friendly use a non-dairy butter, I like Miyokos, or EVOO.
See ingredients, directions and pairings.
Ingredients
1/2 cup Popcorn Kernels
2 tablespoons Truffle Ghee or Truffle Butter
Truffle Salt, to taste as desired
Directions
Heat the butter or oil in a 4-quart pot over medium-high heat.
Put two popcorn kernels in the middle of the pot; once they pop, the oil is ready.
Add all the popcorn and shake to coat evenly.
Cover the pot and shake vigorously until you hear the popping almost stop.
Pour into a large and sprinkle with truffle salt, shaking to cover all the popcorn evenly.
Serve immediately with a glass of wine.
Additional Pairings
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