A couple of weeks ago I was lucky enough to be invited to attend the San Remo Australian Netball Diamonds Dinner with some fellow foodies like Amanda from Lambs Ears & Honey and Alex from Eating Adelaide. San Remo, a legendary South Australian pasta company, is a proud supporter of the Australian Netball Diamonds and this dinner was part of the preparation for their big match against England as part of the Netball Quad series (which they won, go Diamonds!). The event was hosted at the National Wine Centre and dinner was prepared by local chef and food personality, Adam Swanson.
I was excited and honored to attend such an event and have the opportunity to meet and talk to some inspirational sports people. Though I run a little slower these days, I loved a good game of netball during my school years and early twenties; it was the best way to spend a Saturday morning and a great way to keep active. My netball never reached the lofty heights of these girls though, and as I explained to gorgeous six-foot-something goal shooter, Caitlin Thwaites, my highest achievement was making the C-grade netball squad in my final years of high school.
It was a beautiful evening filled with delicious food, great wine and fantastic company. One of the highlights of the night was meeting the girls and hearing about how hard they work, train and play and how important good nutrition is to their success. Pasta is an important dish for these ladies and San Remo is proud to support that aspect of their training; the dinner was an excellent opportunity to demonstrate how nutritious pasta is, the quality pasta San Remo creates and just how passionate the company is about creating quality produce. Dinner was prepared in conjunction with the team’s nutritionist, Kerry Leech, and it was both delicious and inspiring. One of the stand-out dishes from the night was this lasagna for one which was served as an entrée. It was a lovely dish that Adam explained was something his Nonna used to make for him as a child, I was able to re-create it easily at home using simple, everyday ingredients. This is a great dish for those busy mid-week meals and would also be great to serve at dinner parties as it can be prepared in advance and simply popped in the oven as your guests arrive. The simplicity also allows room for experimentation and I imagine some thinly sliced caramelised mushrooms and wilted spinach would be right at home with these flavours.
- 1 package fresh lasagna sheets
- 1 bottle tomato passata
- dried basil or oregano
- buffalo or la bianca mozzarella
- salt & pepper
- Heat the oven to 180 degree centigrade.
- Lightly grease the ramekins with a little olive oil.
- Take a lasagna sheet and tear into thirds. Tear the third in half to create a rough square.
- Place in the bottom of the ramekin.
- Add a spoonful of passata, a pinch of herbs and then add another sheet of pasta.
- Continue layering until the ramekin is filled, (add some mozzarella every now and then if you prefer it to be extra cheesy).
- Finish with a sheet of pasta, followed by another spoonful of passata, some herbs and then a generous piece of mozzarella.
- Sprinkle some breadcrumbs on top and then place in the oven to bake for 15 minutes.
- Switch the oven over to grill at the 15 minute mark and cook for another couple of minutes, until the top browns.