Ok I will be frank. I am not a cheese lover. Especially if you put a plate of blue cheese right in my face, I will probably run away. But, I do like to have some cheese in my food. Food like pizzas, sandwiches, omelette or nachos, I like it with more cheese.

Thanks for Perfect Italiano, I was invited to join their masterclass with Chef Lino Sauro, owner of Gattopardo. I was rather hesitant initially because I am not a cheese lover. But when I take a closer look at the dishes that we are going to learn, I agreed and was really curious how can he incorporate cheese into our daily food.

So how did Perfect Italiano begin? In 1922, Italian immigrant Natale Italiano arrived in Australia. Keen on continuing his family’s rich cheese making traditions, Natale started the Perfect Cheese Company in 1930. Natale prided himself on producing simple and authentic Italian cheeses using century-old methods he had taught himself back home in Southern Italy.

There are a whole range of Perfect Italiano cheese, but in Singapore, there are three types: Perfect Italiano Mozzarella Cheese, Perfect Italiano Parmesan Cheese and Perfect Italiano Pizza Plus Cheese. Today, I will be sharing with you 3 recipes by Chef Lino Sauro using Perfect Italiano cheeses. They are very convenient and easy to use. You can basically put them in any dish and it will taste good.

Wanton Ravioli with Soya Marinated Prawns and Parmesan Fondue

Ingredients (serves 4 pax):
100g Perfect Italiano Parmesan Grated Cheese
100g Anchor unsalted butter
20pcs wonton skin (square shape)
20g light soya sauce
30g olive oil
2 garlic cloves
110g full cream milk
1 stalk of spring onion
20g white wine
10pcs tiger prawns

Method:
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 wanton with prawn. Seal nicely, put in boiling water for 3 mins.
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

Ingredients (serves 4 pax):
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
5g wasabi
200g mayonnaise

Method:
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. Warm up rice roll to melt Perfect Italiano Mozzarella Grated Cheese.
7. Serve with mayonaise and/or wasabi.

Deep Fried Potato with Mozzarella Cheese

Ingredients (serves 4 pax):
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
Some oil to fry

Method:
1. Shred potatoes in food processor and place in strainer. Sprinkle with salt. Drain for 15 min.
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. Fry the other side.
8. Drain the ready to serve. Serve with sweet and sour sauce.

Here’s a shot of us with Chef Lino! You can find more recipes from www.perfectitaliano.com.sg