Tomato and parmesan popcorn
2 people
00h 12
Ingredients
- 70 g of corn
- 2 g of salt
- 3 uds of dried tomato
- 20 g of grated parmesan cheese (1/3 cup)
- 20 g of butter (1 tbsp)
- 1 teaspoon of oregano
Method
- Hydrate the dried tomatoes by covering them with water in a glass and leaving for 5 minutes.
- Unfold the Popcorn bowl.
- Place the corn and salt in the Popcorn bowl and cover the bowl so that the lid does not seal the bowl completely.
- Cook for 3 or 4 minutes in the microwave on the highest setting (800W).
- In another bowl, melt the cubed butter for 30 seconds in the microwave on high.
- Pour butter over popcorn
- Chop the hydrated tomatoes and sprinkle them on top of the PopCorn with grated Parmesan cheese.
- Stir, cover and cook for about 30 seconds in the microwave on the highest setting (800W).
- Add oregano.
- Stir with a spoon.
- Enjoy the delicious popcorn!
- Comments: Using butter at the end of the cooking process helps the ingredients to impregnate the popcorn. In order to avoid increasing the recipe caloric input, fats are not added to the initial cooking process. Butter is only required at the end of the process to ensure the ingredients adhere well. It is possible to use dried tomatoes preserved in olive oil and skip the step 1.
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