Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Corn oil 6 Finely chopped oil-cured
2 tb Olive oil -sun-dried tomatoes
2 Garlic cloves, split 1 tb Oil from the tomatoes
3/4 c Popping corn 12 Finely chopped basil leaves
Salt Ds cayenne pepper
1/4 c Grated aged provolone

Servings: 6

In a large heavy pot, heat corn oil and olive oil over high heat until the
oil smokes. Add 1 kernel popping corn and heat until kernel pops. Add
split garlic cloves and rest of popping corn, cover pot, and shake gently
until corn starts to pop. Shake vigorously until popping subsides. Remove
from heat. Remove garlic. Toss popcorn with provolone, tomatoes, oil, salt
and chopped basil.

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