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.