Weekend cooking: Popcorn Italian style

I love Italian cuisine, so it’s not surprising that we have a lot of Italian cookbooks at home. Everyday Italian by Giada de Laurentiis is a very pretty book with lots of delicious recipes. The recipes are mostly simple with not too many ingredients – just like everyday cooking is supposed to be, at least to most of us.

Instead of the typical Italian pasta or risotto dish a typical American snack (if it is even considered a snack, I’m not sure) caught my attention – popcorn. Here it is given a simple Italian spin. This will encourage me to try out making popcorn on the stove instead of the popcorn in a bag to be put in the microwave.

Popcorn with rosemary-infused oil

You have to do a little preparatory work, unless you manage to find the oil ready-made.ei

Rosemary-infused oil:

  • 1/2 cup of olive oil
  • 3 fresh rosemary sprigs (each 5 inches long)

In a small, heavy saucepan combine the oil and rosemary. Cook over low heat until a thermometer inserted into the oil registered 180 degrees F, about 5 minutes. Remove from the heat and let cool to room temperature, about 2 hours. Transfer the sprigs to a container and add the oil. Seal the lid and refrigerate up to 1 month.


  • 1/2 cup popcorn kernels
  • 4 tbsp rosemary-infused oil
  • salt

In a large, heavy pot, stir the popcorn kernels and 3 tablespoons of the oil. Cover and cook over medium-high heat until the kernels have popped, shaking the pot halfway through cooking, about 3 minutes. Immediately transfer the popcorn to a large bowl. Toss the popcorn with the remaining tablespoon of oil. Sprinkle with salt to taste and serve.

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