Thin Crust Pizza @ Peperoni Pizzeria

Half-half Pizza: Frutti di Mare & Diavola

Half-half Pizza: Prosciutto Crudo di Parma & Salmon

To continue my previous post on Peperoni Pizzeria: after the appetizer of their delicious Portabello Mushroom, we ordered two of their family size - XXL at 21 inch (S$50) - pizzas with both half and half types of pizzas.

For the first one, we had half the Proscuitto Crudo di Parma (pork) and Salmon. The Proscuitto Crudo di Parma had tomato sauce, mozzarella, Parma ham and rocket salad. The verdict by the carnivores was good. They loved it. The Salmon had tomato sauce, mozzarella, fresh salmon, caramel onion and capers. I was actually expecting fresh as in raw salmon but it was actually cooked salmon cubes. While it wasn't what I expected, it was very good nonetheless. 

The second pizza we had was half Frutti di Mare and Diavola. The Frutti di Mare or roughly translated "fruits of sea" (correct me if I'm wrong) had tomato sauce, mozzarella, and mixed mushroom (button, shitake, porcini). Also very, very yummy. The Diavola had tomato sauce, mozzarella and pepperoni. Also very good but one comment was that the pepperoni looked and tasted almost like tocino. Which actually makes sense because tocino is sweet cured pork. Their pepperoni is not the usual red circular things you see in other pizza places.

The pizza crust was very thin and crunchy but since we ordered a very large pizza when you get a slice in the middle (it was sliced in squares), it got soggy and not crunchy anymore. Some guys ended up looking for crusts at the end.

On another note, I am so thankful to have understanding friends. As the only pesky pesce in the group, they were very gracious to always choose a seafood half on the pizzas.

Peperoni Pizzeria
6 Greenwood Avenue
Hillcrest Park
Singapore 289195
T: 6465 6556
www.lesamis.com.sg

Opening Hours:
Mondays to Sundays
All day dining: 12pm - 12am (last seating at 10:30pm)
Closed on certain holidays

Portobello Mushroom @ Peperoni Pizzeria

The highlight of the dinner at the Peperoni Pizzeria. This was our appetizer before finishing off two very large pizzas (review later).

This is one huge piece of portobello mushroom deep fried with chicken & red wine sauce. It's S$17 bucks but definitely worth it. It was that good and the size of the mushroom makes up for the price.

The mushroom had a coating outside that gave it a crunchy texture along with the smooth and chewiness of the mushroom. The sauce itself was a perfect complement to the mushroom. Most of us were swirling the mushroom around the sauce to get more of it.

Word of advice: reserve your table before heading out because it's usually packed. It was so busy that Friday night that we were told we had to leave an hour and a half after we said on our reservation. So be on time and order ahead if possible.

A definite must-try. Oh, we decided to order this thanks to some tips left of the Foursquare app. That's social media at work.

Peperoni Pizzeria

6 Greenwood Avenue

Hillcrest Park

Singapore 289195

T: 6465 6556
www.lesamis.com.sg

Opening Hours:

Mondays to Sundays

All day dining: 12pm - 12am (last seating at 10:30pm)

Closed on certain holidays

Tomato, Ricotta & Spinach Fusilli - Home Cooked

I'm sure I am not the only one out there who enjoys grocery shopping. It's fun to go into a supermarket with no idea of what you want but just letting whatever you might discover dictate what you'll have for your next meal.

One of my favorite lanes in a supermarket is their pasta lane. I especially enjoy it more now with all kinds of pastas being offered. From my perennial favorite the fusilli to spinach flavored pasta to pre-stuffed raviolis. The section for bottled pasta sauces is also a haven for quick and easy meals. I've discovered many a yummy pasta sauces there. One such discovery is Leggo's Tomato, Ricotta & Spinach sauce from their Pasta Bake range. Traditionally, it's supposed to be baked in an oven but since I didn't have one in the apartment, I had to make do.

Ingredients:

- pasta, any kind you want

- Leggo's Tomato, Ricotta & Spinach pasta sauce

- shredded mozzarella cheese

- Tabasco sauce

How:

1. Boil and cook pasta as instructed in the package

2. Once cooked, stir in the pasta sauce. Stir in as much as is needed based on the amount of pasta cooked.

3. Once pasta is covered with the sauce and sufficiently hot, place in your serving plate and top with shredded mozzarella cheese (which melts beautifully into the hot pasta).

Optional: Put in a few drops of Tabasco sauce for a kick of flavor. I find that pasta sauces with cheese tend to be too sweet for my taste.

This really works for any bottled pasta sauce you have on hand so go and try it.