Food for the Red, White and Black
Anyone who knows me well, knows I am a mad St Kilda fan (we are talking Australian Rules Football, for my overseas readers)
While this week I hoped to have been basking in the light of a grand final win – shockingly, and making football history – St Kilda drew with its rival (whose name will not be mentioned here, thank you!) This means we have to go back and do it all again this week – tomorroew at 2.30pm to be exact!
Last week there was a grand final gathering at my house and there was the classic party pies, sausage rolls, chips and dip and cheese. I can’t say I could really face the food as my stomach was churning with nerves. However, everyone dug in and enjoyed.
But I was thinking this week – what food could you serve to celerbate the red, white and black that is St Kilda’s colours.
I figured what the boys need after war on the field last week was some pasta to fuel themselves for another two-hour battle. So, here is the past I would make the boys for lunch – oh, if only I could!
Tomatoe, bocconcini and black olive pappadelle (the pasta of the red, white and black)
- 1 onion, finely sliced
- 2 cloves of garlic, finely sliced
- 2 teaspoons of dried oregano
- 1 cup of dry white wine
- 1 400gm can of chopped tomatoes
- 1 handful of black, pitted olives
- 6 balls of bocconcini cheese
- 500gm of papadelle pasta (fresh or dried)
Heat a large pot of salted water on the stove.
While that comes to the boil, heat a few good glugs of olive oil in a heavy-based pan and fry the onions with a little salt and pepper until they are soft.
Add garlic and simmer for a further two minutes before adding the oregano.
Turn up the heat and add the wine. Simmer for two minutes.
Add chopped tomatoes (don’t forget to season to taste) and allow to simmer for a further 10 minutes.
At this point, if your pasta is dried, add it to the boiling water. If fresh, wait a little longer before cooking (as it will only take a few minutes to cook).
Once cooked, drain pasta and add it to the sauce, along with the olives and stir to combine.
Serve into four bowls.
Use your hands to break the balls of cheese and crumble over the top of the pasta.
So there you have it – a dish that represents the colours of my favourite footy team.