Domenico Teti, Giovanni Caboto Club
(Yield: 6 five-inch bowls)
2 cups shredded Asiago cheese
2½ cups grated Parmigiano-Reggiano cheese
4 tablespoons white flour
parchment paper
6 ceramic or stainless steel bowls (about 5 inch diameter)
1. In a bowl, combine cheeses and flour and mix until all the cheese is coated with flour. Put mixture in a fine strainer and shake off excess flour.
2.Layer a cookie sheet with parchment paper and spread cheese mixture into a flat disc shape large enough to cover the bottom and sides of one ceramic bowl. Repeat until you have 6 discs.
3.Bake in oven preheated to 400°F until lightly golden (between 5 to 10 min).
4.With all the bowls upside down, coat lightly with cooking spray.
5.When cheese discs have cooked, work quickly to lift gently with a large spatula and place one on top of each bowl.
6.If the cheese discs do not shape themselves, gently mold them around bowls.
7.Place bowls in fridge to cool for approx. 10 minutes. Once cooled, remove the formed cheese bowls.
8.If using immediately, fill with your favourite risotto, salad or anything you like just prior to serving. If not, return to the fridge until ready for use.
We used stainless steel bowls to make the shape, but use your imagination and use anything that will give it an appropriate shape. The cheese bowls can be made a day or two ahead and kept in the fridge until ready to fill.