Earlier on in the month, Jamie’s Italian organised a pop-up market at its Vivocity outlet, where its fresh ingredients made in-house were on sale! This includes its pasta, pasta sauces, merchandise and much more. Apart from sampling some of their signature dishes, I got to bring home some food too. Read till the end to find out what I cooked!
Cured Meat Plank ($16.50++ per person) – All meats are sliced to order ensuring maximum freshness and flavour. The meat plank consists of air-dried beef, salami and thin slices of boiled meat. They were served on a plank loaded with mini buffalo mozzarella, pecorino & chilli jam, a beautiful selection of pickles, olives & crunchy salad. My favourite was the Mortadella, or boiled cuts of pork shoulder and belly, as it was not as salty as cured meat and the amount of moisture was intact.
Tagliatelle Bolognese ($14.50) – A simple concoction made from the freshest ingredient – do you know that all pasta dishes here use handmade pasta, freshly made daily? The pasta dough is an eggless pasta made with Double Zero (00) Flour, Semolina and water. Fresh pasta always has that extra bite in them and soaks up the gravy really well. A classic dish here, the pasta was tossed with beef, pork, red wine and butter and served with crunchy herby breadcrumbs.
Spicy Meatball ($24.50) – Similar to the pasta, the pizza dough at Jamie’s Italian is made fresh daily too! The dough is shaped through gentle stretching, key to developing its crisp texture and crust. Topping the pizza was a generous serving of miniature hand-made meatballs that were well-cooked, juicy and reminded me of bolognese pasta sauce but served modestly in small bites. The pizza sauce was a tangy tomato based but clearly infused with Asian chilli peppers that would easily set one’s tongue ablaze. Chilli lovers who doubt Italian food for their lack of spiciness, you’ll be in for a treat!
Somersby Apple Cider Infused Pork Chop – Available during the Gourmet Pop-Up Market weekend only, I wished this was a mainstay on the menu! The pork chop was marinated for 48 hours with Somersby’s apple cider and thus, it had a perfect blend of sweet and savoury. The meat was well-cooked, succulent and the pickled vegetables added an extra element of sourness to bring everything together in harmony. Presentation wise, the dish was appealing, with the pork chop presented as the main star on a large circular wooden plate with juices flowing continuously around the rims. It was no wonder that each bite was indeed delicious.
Somersby Apple Cider Sangria – Oh, this definitely got me excited.
Gelato ($3.50/scoop) – Available only at the Vivocity outlet, I found the gelato a little too sweet for my liking.
#foodiepinkcooks series! The boy got us a fresh cut of tuna steak and salmon fillet just to go with my Jamie’s Italian’s fresh tagliatelle and arrabiatta sauce! Added lots of cheese to my pasta as well. So yumz! It was my first time handling tuna and it’s hands-down one of the easiest fish to cook. Sprinkle lots of pepper and some sea salt over it before hitting the pan for searing. Let it simmer with the sauce and add cooked pasta to it. Tada, the perfect pasta is served. 🙂
Can’t wait for the next gourmet pop-up market to happen!