| 4 | tablespoons black truffle butter |
| 2 | teaspoons black truffle oil |
| ¼ | cup freshly grated Parmigiano-Reggiano cheese |
| 3 | quarts popped popcorn |
| Salt, to taste |
Heat the butter in a saucepan until just melted. Toss butter, oil and cheese with popcorn. Season to taste with salt and serve.
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