This addictive snack is inspired by an amuse-bouche I enjoyed at Graham Elliot, a whimsical fine dining restaurant in Chicago. For a fun presentation, serve it in little paper bags.
- 1 80-g bag natural flavour microwave popcorn
- 1/3 cup finely grated Parmigiano-Reggiano cheese, room temperature
- 1 tbsp white truffle oil
- 1 tbsp unsalted butter, melted
- 2 tbsp chopped chives
- Freshly ground pepper
- Microwave popcorn according to instructions on package. Transfer to a large bowl. Sprinkle with cheese and toss. Drizzle with truffle oil and melted butter and toss. Add chives and pepper. Mix well. Transfer to a large serving bowl or individual paper bags.