Prep time: 15 min
- ¼ cup extra virgin olive oil
- 6 medium cloves garlic, peeled and smashed
- 2 sprigs of rosemary
- 8 fresh sage leaves
- 4 fresh bay leaves
- 2 chile de arbol pods (optional)
- 4 tsp kosher salt
- ½ tsp black pepper
- 1 cup popcorn
- ¼ cup good extra virgin olive oil
- 1 wedge parmigiano-reggiano
Heat oil until it begins to smoke in a heavy pot with a tightly fitting lid.
Add garlic and herbs and 1½ tsp salt and the pepper. Reduce heat to low and cook for 5 minutes, stirring often. Do not let it brown. Remove the garlic cloves and discard. Leave the rest of the herbs in the pot.
Add popcorn and partially cover the pot. When you hear the first pop, put the lid on. Cook the popcorn, shaking the pan vigorously until popping slows. Turn off the heat and continue shaking.
Transfer popcorn to a bowl with the herbs and garlic and drizzle with the ¼ cup extra virgin olive oil and sprinkle with remaining salt. Using a fine microplane, grate a generous amount of parmigiano-reggiano over the top and toss to coat.
Caution: Highly addictive! Serve warm if possible.