I'm talking about the one served on a parmesan crust bowl, but that's not all. Besides the parmesan bowl (they only showed the chef melting grated parmesan and then molding it), what kind of pepper did he use? What else do I need to know to make that?
For how long should I let the parmesan melt before I can mold it? Should I let it cool down a bit first?
It looked really good, and the B&W thing gave it a mysterious look, something like hiding the details from it.