1. Spread shredded parmesan in a thin layer on the bottom of a non-stick saucepan with a 6-7″ flat bottom and cook for 2-3 minutes, or until it becomes a pliable latticed sheet
2. Remove from heat and cool. To expedite the cooling process, fill a large bowl with cold water and place the bottom of the pan (without submerging it) in the water to cool enough so you can remove the cheese sheet with a spatula in one piece
3. Invert a salad bowl. Mold the cheese over the bowl using a paper towel, then place a second bowl on top to hold the shape until it completely cools and is ready to use. About 15 minutes in the fridge works well.

Serving:

1. Place your parmesan bowl on a plate
2. Fill with the pasta
3. Garnish with a little shreddeded parmesan and a little grated black pepper
4. Pair with that second glass of Chianti!

And just one more thing…
Even A.B. himself could not talk me into eating the business end of a warthog as he did in Africa – R.I.P. Anthony.