45 mL (3 tbsp) good quality extra virgin olive oil
60 mL (¼ cup) popcorn kernels
20 g (¼ cup) finely grated Pecorino Romano
20 g (¼ cup) finely grated Parmigiano Reggiano
10 mL (2 tsp) freshly cracked black pepper, plus more to taste
Pinch fine salt
Directions
Add the olive oil to a medium saucepan or deep sauté pan. Place over medium heat for 1–2 minutes until the oil is hot but not smoking.
Add the popcorn kernels and stir to coat in the oil. Cover with a lid and cook over medium heat, shaking the pan every 20–30 seconds, until popping slows to about 2 seconds between pops. Remove from heat immediately.
While the popcorn is still very hot, transfer it to a large bowl.
In a small bowl, combine the Pecorino Romano, Parmigiano Reggiano, and black pepper.
Sprinkle the cheese and pepper mixture over the hot popcorn while tossing continuously so the residual heat helps the cheese melt slightly and cling to the popcorn.
Taste and add a small pinch of salt if needed. Finish with an extra crack of black pepper just before serving.
