There’s only one thing that could match the effect of a world without bacon—one without cheese. What would happen to pizza? What about pasta? How about Cheetos?
Whenever I have intense cheesy cravings, I pray to the almighty cheese gods for a blessing. Maybe this time I got a little too whiny that they sent me an insurmountable quantity through their divine dairy messenger, Perfect Italiano. If you don’t believe me, take a good look at our fridge right now.
You probably have two questions in your head: what are we gonna do with all this cheese, and what is Perfect Italiano? For the cheese, we did a deep-fried parmesan recipe below that you can prepare for get-togethers. On top of that, you better prepare your pizza ideas for next week as we’ll be making them in our first Pepper.ph Pizza Week. (Check out Burger Week if you haven’t.)
So this brings us to the next question, what is Perfect Italiano?
Perfect Italiano is a premium, Australian cheese brand that sells Romano, Mozzarella and Parmesan. These past few weeks, they’ve been wanting to get to know the Filipino food community online that they created four little chefs called the Prefettos to invade three food blogs. Primo (Romano) and Amadore (Mozzarella) went over to the devil king Erwan Heussaff of The Fat Kid Inside and made as a risotto. Graziano (Pizza Plus) went to Pinoy Food Blog and baked a 3-Cheese White Lasagna. Ilario, the sous-chef, resident clown and Parmesan specialist landed in the pixels of Pepper.ph to help us make today’s Parmesan-Crusted Calamari.
You’ll usually find parmesan cheese grated over pasta, soup or risotto; but for today, we decided to use it to coat some squid rings. What really makes this dish special is that you’re basically biting into a thin layer of crispy cheese that’s absolute joy to consume with the relatively timid-tasting squid. Of course, calamari is usually as dry as your morning throat, so you’ll want some dipping sauce with it so we prepared a mayonnaise dip mixed with some broccoli for a fresh change from your usual tartar sauce.
The one downside of this dish is that it looks almost exactly like your average calamari. But that’s kind of a good thing, really. Imagine the pleasant shock on their faces when they bite and discover a cheesy surprise wrapped around those tentacles.