Heirloom Wisconsin Black Seed Popcorn

Blue Ribbon Artisan Pizzeria’s Heirloom Wisconsin Black Seed Popcorn with Truffle Salt and Parmigiano Reggiano


• 2 ounces Black Heirloom popcorn seeds (may substitute organic kernels)

• 1 Tablespoon canola oil

• 2 ounces grated parmigiano reggiano

• 2 Tablespoons white truffle oil

• 1 Tablespoon truffle salt (more or less to taste)

• 3 Tablespoons unsalted butter, melted

• 1 Tablespoon chives, chopped

• 1 teaspoon ground black pepper


Put canola oil in conventional popper and pop corn. While corn is popping, melt the butter with the truffle oil in a pan.

Toss corn, truffle butter mixture, cheese, truffle salt, pepper and chives in a large bowl.

Serve immediately.

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  4. Arterra’s Handmade Fettucini (with dried cranberries, applewood bacon, butternut squash and goat cheese alfredo sauce)
  5. on the Menu recipe: Sammy’s Chilled Roast Vegetable Salad (gluten-free)

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Posted by Staff on Jan 31, 2014. Filed under Food, Recipes. You can follow any responses to this entry through the RSS 2.0. You can skip to the end and leave a response. Pinging is currently not allowed.

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