Chef Ryan Poli Formerly of Butter—Chicago, IL
Adapted by StarChefs.com
January 2007

Yield: 6 Servings

Ingredients:

• 3 Tablespoons corn oil
• 1 cup popcorn kernels
• 1 teaspoon white truffle oil
• Chives
• Salt and pepper

Method:
Heat the corn oil in a large heavy-bottom pot. Add the popcorn kernels, cover and cook over moderate heat until they start popping. Cook, shaking the pot continuously, until the popping has almost stopped. Carefully pour the popcorn into a very large bowl. Add the truffle oil and toss well. Season with chives, salt and pepper and serve immediately.