Oven baked Parmigiano baskets:

1. Cut four squares of parchment paper and pour a spoonful of grated Parmigiano on each sheet. With the back of the spoon, spread out the cheese to form a circle with a diameter of 15–20 cm (6–8 in).
2. Bake at 180°C (350°F/gas 4), in a preheated oven, for 5 minutes or until the edges of the disk begin to take on a golden color.
3. Remove from the oven, wait a moment and mold the Parmigiano disks into small bowls to give them the shape of a basket. Leave to cool and then remove the baking paper from the back.
4. Parmigiano baskets cooked in a frying pan: 1. Pour a spoonful of the grated Parmigiano into a nonstick skillet pan. With the back of the spoon, spread out the cheese to form a circle with a diameter of 15–20 cm (6–8 in).
5. Cook until the edges of the disk begin to take on a golden color.
6. Remove from the pan and mold the Parmigiano disk into a small bowl to give it the shape of a basket To make the salad:
7. Wash the lettuce and chop. Chop the dried tomatoes and olives. Wash and drain the capers under cold water. Dice the hot pepper.
8. Put all the vegetables in a bowl.
9. In another bowl, add the oil, lemon juice and salt. Mix to emulsify and pour the vinaigrette onto the vegetables.
10. Arrange the salad in the Parmigiano baskets and serve immediately.