Pancetta and Rosemary Popcorn
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Snack
Serves: 4-6
Ingredients
  • 1 bulb of garlic
  • 1 3-ounce bag natural popcorn (no butter)
  • 1 cup diced pancetta (this should render ¼ cup fat)
  • 1 tablespoon and 2 teaspoons chopped rosemary
  • 2 tablespoons grated Parmesan cheese
  • Sea salt
Instructions
  1. Preheat the oven to 400°F.
  2. Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Cut off the top of cloves, exposing the individual cloves of garlic. Drizzle a couple teaspoons of olive oil over each head and wrap in aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.
  3. Allow the garlic to cool. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins. Take five of the garlic cloves and mash together in a small bowl. Use the leftover roasted garlic on some bread or mix in with pasta.
  4. Heat one tablespoon olive oil in a medium skillet over medium high heat. Add the diced pancetta and cook for about 6-7 minutes, stirring occasionally. Cook until pancetta is brown and crispy and has released its fat.
  5. Remove from heat and pour the pancetta fat into a small bowl. There should be about ¼ of a cup. You may have to use a strainer but I was able to pour the fat off without disturbing the cooked pancetta. Let the fat cool for about 2 minutes and then whisk together with the roasted garlic. Reserve ¼ cup of the crispy cooked pancetta for topping. Save the rest for other uses like a salad topping or throwing into your morning egg scramble.
  6. Make the popcorn according to the package. Mix the popcorn, roasted garlic-infused pancetta fat, chopped rosemary, parmesan cheese, and ¼ cup cooked pancetta in a bowl. Top with a sprinkle of sea salt. DEVOUR.
Recipe by Healthy Recipe Ecstasy at https://www.healthyrecipeecstasy.com/pancetta-and-rosemary-popcorn/