Baked rice, mac ‘n’ cheese, lasagna, potato gratin, risotto, cheese bread, grilled cheese sandwich and cheese soufflé are just some of the many things you can do with the versatile range of Perfect Italiano cheeses.
There are three types of Perfect Italiano cheese available in Singapore: Perfect Italiano Mozzarella Cheese, Perfect Italiano Parmesan Cheese and Perfect Italiano Pizza Plus Cheese.
Perfect Italiano Mozzarella Cheese is stretchy (really stretchy) in nature, with a mild flavour. It is low in fat (35% less fat than regular mozzarella). Perfect for pizza toppings and ideal for lasagna. It is suitable for vegetarians too.
Perfect Italiano Parmesan Cheese is aged for up to 18 months to guarantee a rich and bold flavour. It is ideal for pastas, salads, risottos and soups. I usually buy it in the traditional block form to grate over pastas whenever needed. You can also sprinkle some over potato wedges with some freshly ground pepper and herbs and bake till crisp. That sounds like comfort food to me!
Perfect Italiano Pizza Plus Cheese is a unique blend of three cheeses –Mozzarella (for stretch), Cheddar (for bold flavour) and Parmesan (for bite). It is ideal for pizza toppings, sauces and hot snacks.
These simple and easy to use Perfect Italiano cooking cheeses can easily be adapted in your everyday cooking.
Couple weeks ago, I attended a Perfect Italiano Masterclass with Italian Chef Lino Sauro at Palate Sensastions. Here are three inventive dishes that Chef Lino has come up with, using Perfect Italiano cheeses –wonton with cheese fondue, cheesy maki sushi roll and deep fried potato with oozy gooey cheese within.
Wonton Ravioli with Soya Marinated Prawns and Parmesan Fondue
Serves: 4 pax
Preparation time: 20 minutes
Cooking time: 30 minutes
- 100g Perfect Italiano Parmesan Grated Cheese
- 100g Anchor unsalted butter
- 20 pcs of wonton skin (square shaped)
- 20g light soya sauce
- 30g olive oil
- 2 garlic cloves
- 110g full cream milk
- 1 stalk of spring onion
- 20g white wine
- 10 pcs of tiger prawns (normal ones can do too)
1. Peel and marinate prawns with soya, garlic, olive oil and spring onion.
2. Make Parmesan fondue by mixing Perfect Italiano Parmesan Grated Cheese, milk, butter and white wine.
3. Warm up mixture in a bain-marie till creamy and season with white pepper.
4. Fill wonton with prawn. Seal nicely. Put in boiling water for 3 minutes.
5. Pour fondue on plate and lay down the ravioli.
6. Season with Perfect Italiano Parmesan Grated Cheese and spring onion.
Rice Roll with Mozzarella Cheese and Salmon
Serves: 4 pax
Preparation time: 15 mins
Cooking time: 5 mins
- 300g Perfect Italiano Mozzarella Grated Cheese
- 200g cooked sushi rice
- 4 sheets of nori (seaweed)
- 150g cured/smoked salmon
- 100g cucumber (cut into strips)
- 50g rice vinegar
- 5g wasabi
- 200g mayonnaise
1. Place a sheet of nori on bamboo mat.
2. Spread and flatten rice on top of nori.
3. Lay down salmon, cucumber and Perfect Italiano Mozzarella Grated Cheese in the middle.
4. Hold on to the ends of the bamboo mat and roll, making sure that the ingredients are held inside it.
5. Remove bamboo mat and cut rice roll by one inch.
6. Top with more Perfect Italiano Mozzarella Grated Cheese and warm up rice roll to melt till creamy and stretchy.
7. Serve with mayonnaise and/or wasabi.
Deep Fried Potato with Mozzarella Cheese
Serves: 4 pax
Preparation time: 20 mins
Cooking time: 10 mins
- 200g Perfect Italiano Mozzarella Grated Cheese
- 400g potatoes
- 50g corn starch
- 50g onion (chopped)
- 5g cinnamon
- 5g ground black pepper
- 5g curry powder
- 2 eggs
- 4 garlic cloves
- 30g lemongrass (minced)
- 20g shallots (minced)
- 300g Japanese breadcrumbs (panko)
- Lemon zest
- Oil to fry
1. Shred potatoes in food processor and place in strainer. Sprinkle with salt. Drain for 15 mins.
2. Mix dry seasonings.
3. Squeeze potatoes dry and place in mixing bowl.
4. Add cornstarch and mix thoroughly. Add all remaining ingredients (except panko crumbs and oil) and mix well.
5. Add Perfect Italiano Mozzarella Grated Cheese. Drop a tablespoon mixture into the panko crumbs. Coat all the way around.
6. Heat oil in pan. Lower patties into oil and flatten patties with a spatula. Patties should be 2 inches across.
7. Fry until crisp and golden on the bottom. Flip and fry the other side.
8. Drain and ready to serve.
9. Sprinkle a pinch of salt for final seasoning.
I’ll be sharing some of the dishes I’ve made using Perfect Italiano cheeses on Instagram and twitter, so do follow me for more #PerfectItaliano #foodporn!