Making a Cheese Basket

Mirko uses moderately aged (18 months) Parmigiano or Grana Padano, but any firm grating cheese will work, including Montasio, aged pecorino Sardo or Toscano, or pecorino Romano (what's known as Romano in the US).

What's important is that the cheese not be overly moist, or be filante -- i.e. a cheese that strings out when heated, along the lines of Mozzarella, Jack, or Fontina.

Mirko says that grateable goat's milk cheeses work especially well because of their fat content.

You'll need about 65 grams of grated cheese, which translates into about 1 1/4 cups, or a couple of handfuls; after you've made a few cheese baskets you'll simply go by eye.

Mirko notes that you can add flavorings to the cheese, provided they not be too moist: Poppy seeds, for example, or red pepper flakes, or even finely minced parsley.