Have you seen this logo? The above is captured from their website, http://perfectitaliano.com.sg/ I am sure for those of you who do cook or even occasionally cook at home, you would have walk down the aisle of supermarkets and always wondered which cheese to buy. Thanks to the choice of words in their brands, somehow our family seems to buy this brand because it’s the ‘perfect’ choice and it’s Italian.
I love walking along the various supermarket aisle, and the above was taken on 31 March. Look! It’s on sale for those who want to try it!
If you are wondering, Perfect Italiano started in Australia in 1930 from Southern Italy. In 1922, Italian immigrant Natele Italiano arrived in Australia. Coming from a family that has history in cheese making, Natale started the Perfect Cheese Company.
After the class, all the participants were given these packs of a mix of Parmesan, Mozzarella and Pizza Plus to bring home and try them all.
We realised at home that we already have similar packs at home! The wife have tried to cook some dishes with it, you would already have seen me posting it on Instagram some weeks ago. Sis says she will try making desserts and cakes with it.
The masterclass was held at Palate Sensation in their wonderful kitchen. Something I love about these classes are the folks working there that prepares everything for you before you start, and cleaning up too after you finish. 😉
Chef Lino was going to demonstrate 3 dishes that we all can easily whip up at home. Dishes with minimal cooking and preparation time and yet comes out so delicious.
1) Wonton Ravioli with Soya Marinated Prawns and Parmesan Fondue.
This first dish was very easy to make and it taste rather good too. Here’s the recipe for those who are keen to try this at home.
Preparation Time: 20 mins
Cooking Time: 10 mins
100g Perfect Italiano Parmesan Grated Cheese
100g Anchor unsalted butter
20 pcs wonton skin (square shaped)
20g light soya sauce
30g olive oil
2 garlic cloves
100g full cream milk
1 stalk of spring onion
20g white wine
10 pcs of tiger prawns
Step 1. Peel and marinate prawns with soya, garlic, olive oil and spring onion.
Step 2. Make Parmesan fondue by mixing Perfect Italiano Parmesan Grated Cheese, milk, butter and white wine.
Step 3. Warm up mixture in a bain-marie (many of us call it the double boiler) till creamy and season with white pepper.
This is easy isn’t it? Just melting it. You can taste the mixture and add more of the ingredients you like. It will then be your recipe!
Step 4. Fill wonton skin with prawns.
Use an egg wash to coat the entire piece of wonton. The sides where you will later fold it, you make sure there’s egg on it to seal it up.
It’s so simple isn’t it?
Step 5. Cook it in boiling water for 3 minutes.
That is what our plate looks like. Just before we pour the cheeses fondue over it. One of our wonton broke and a prawn escaped. Well, we can always use that as a garnish!
I was partnering with Melissa from Melicacy which was also with me in the recent cooking competition.
Step 6. Pour the fondue over the wonton and topped it up with Perfect Italiano Parmesan Grated Cheese and spring onions.
Doesn’t it look good? It’s a mix of Oriental and Italian cuisine!
This is the version that was prepared by the Chef. If you want to make it more ‘restaurant style’ serving.
2) Rice Roll with Mozzarella Cheese and Salmon
This next dish is something we don’t usually see put together this way! Sushi rolls with cheese in it and outside it!
Serves: 4 pax
Preparation Time: 15 mins
Cooking Time: 5 mins
300g Perfect Italiano Mozzarella Grated Cheese
200g sushi rice
4 sheets of nori (seaweed)
150g cured/smoked salmon
100g cucumber (cut into strips)
50g rice vinegar
Chef Lino can prepare Japanese dishes too!
Maybe one day, we shall see some Italian-Japanese dish or two at Gattopardo!
Step 1: Place a sheet of nori on the bamboo mat.
Step 2: Spread and flatten rice on top of nori.
Step 3: Lay down salmon, cucumber and Prefect Italiano Mozzarella Grated Cheese in the middle. Step 4: Hold on to the ends of the bamboo mat and roll, making sure that the ingredients are held inside it.
Step 5: Remove bamboo mat and cut rice roll by one inch.
It’s interesting isn’t it? Cheese inside and ready to be put into the oven to melt!
You can be more creative and decorate it anyway you want.
I added bits of salmon and more cheese on top. I don’t like it to be a whole big mess, so I had a small amount on top only.
Step 6: Warm up rice roll in an oven to melt Perfect Italiano Mozzarella Grated Cheese.
Simple isn’t it?
This was my version. Served with mayonnaise that was mixed with wasabi.
Chef Lino’s version. 😉
3) Deep fried Potato with Mozzarella Cheese (served with sweet and sour sauce)
Of the 3 dishes that was demonstrated, this was my favourite.
It’s very delicious and not that difficult to make. It might look complicated from the ingredients list but it’s easy!
The recipe is adapted from Chef Lino’s mum’s recipe. He has added more spices to make it more Asian for this masterclass.
The sweet and sour sauce is not the Chinese style sweet and sour sauce we are used to. It’s a tomato based and it’s like a light thinner version of pasta sauce.
Serves: 4 pax
Preparation Time: 20 mins
Cooking Time: 10 mins
200g Perfect Italiano Mozzarella Grated Cheese
50g corn starch
50g onion (chopped)
5g ground black pepper
5g curry powder
4 garlic cloves
30g lemongrass (minced)
20g shallots (minced)
300g Japanese breadcrumbs (panko)
Oil to fry
Chef Lino half way through preparing the next dish, when suddenly someone asked him to pose for us! He gladly obliged!
Step 1: Shred potatoes in food processor and place in strainer. Sprinkle with salt, drain for 15 mins.
Step 2: Mix dry seasonings.
Step 3: Squeeze potatoes dry and place in mixing bowl.
Step 4: Add cornstarch and mix thoroughly. Add all remaining ingredients (except panko crumbs and oil) and mix well.
Step 5: Form the mixture into a ball and stuff in some Perfect Italiano Mozzarella Grated Cheese in the middle of the ball. Then coat it with panko all around.
Step 6: Heat oil in pan. Lower patties into oil and flatten patties with a spatula. Patries should be 2 inches across.
Step 7: Fry until crisp and golden on the bottom. Fry the other side.
Step 8: Drain and ready to serve.
This was Melissa and my creation. Looks good eh?
Make sure you sfuff just enough and not too much cheese in the patties. If not, it will overflow and explode while it’s being fried!
This was the Chef’s version. Looks like Melissa and I did quite a good job eh?
I am sure you all can replicate it at home too.
A special thanks to Perfect Italiano for the invite to the Masterclass and also giving us some supplies of Perfect Italiano cheese to try at home.