I n the role of a model housewife, we wouldn't necessarily have cast the unforgettable Audrey Hepburn. That was more a matter for her fellow actress Doris Day. We used to think so. Not because of it, because the film icon with the blinking Bambi eyes not only proved to have good taste when it came to style. The dishes she conjured up for herself, her family and guests also had star appeal . How the cinema icon struggled between pots and pans and what finally ended up on the table? Her son Luca Dotti reveals that and more in a new book entitled "At Home with Audrey" (Dumont), which contains several of his world-famous mom's favorite dishes.
We also learn that Audrey Hepburn sometimes took unusual paths when it came to enjoying delicious pasta. Good olive oil and parmesan, for example, she simply smuggled with her on the plane to her next (holiday) destination. Just relax with coconut water and fruit in the Caribbean? Then she probably lacked the culinary substance. Hence the blind food passengers on board.
In addition to 50 recipes, Dotti also presents numerous photos from the family album - some of which are unpublished - as well as a number of handwritten notes by Hepburn. The delicious mixture of illustrated book, biography and recipe collection is accompanied by the very personal perspective of a son who knew the woman behind the screen icon like no other. About Audrey's childhood in the Netherlands, the glamor life as one of Hollywood's biggest stars and her time as a caring mother in Rome.
For every phase of life there are of course the right dishes to cook at home. In Italy, the reader learns, there was also penne with ketchup. We always knew that famous families are basically like us. Just known worldwide and significantly wealthier. Soothing, isn't it?
Now that we've got you hungry, how about a literal taste of ' At Audrey's House ' - with one of her pasta classics. Watch the movie and bon appetit!
Spaghetti alla puttanecsa
(for 4 people)
- 2 anchovy fillets
- 120 ml extra virgin olive oil, and something to taste
- 1 handful of black olives, roughly chopped
- 1 handful of green olives, roughly chopped
- 12 salted whole capers, soaked
- 1 garlic clove, halved
- crushed red chili flakes or a dash of Tabasco to taste
- 400 g peeled canned tomatoes
- 450 g spaghetti or linguine
- 6 basil leaves, torn by hand
In a large skillet over high heat, melt the anchovy fillets in the oil, then add the olives, capers, garlic, and chilli flakes. Simmer for around 1 minute. Add the canned tomatoes and mash with a wooden spoon. Cook the sauce on medium-high until a smooth puree forms (5 to 10 minutes, depending on the quality of the tomatoes). Turn off the stove and leave the sauce in the pan.
In a large pot, cook the pasta in salted water. Once the pasta is al dente, drain, add to the sauce pan and mix well over high heat. Remove the pan from the heat, drizzle over some olive oil and basil and serve. Buon appetito . And thank you, Audrey. For everything!
Photos: Luca Dotti by Jasmine Bertusi; Dumont (cover)
