Through her son Luca Dotti, we take a look inside Audrey Hepburn’s private world. Dotti has carefully combined recollections, anecdotes, excerpts from her personal correspondence, drawings, and recipes for her favorite dishes written in her own hand, and more than 250 previously unpublished personal family photographs.
Audrey at Home offers fans an unprecedented look at the legendary star, bringing together the varied aspects of her life through the food she loved—from her childhood in Holland during World War II, to her time in Hollywood as an actress and in Rome as a wife and mother, to her final years as a philanthropist traveling the world for UNICEF.
Treat yourself to Penne alla Vodka, Audrey's favourite home-away-from-home dish in Hollywood.
Penne alla Vodka
1/3 onion or 1/2 scallion, peeled and finely chopped
Pinch crushed red pepper flakes
5½ tablespoons (80 g) unsalted butter
1 cup (230 g) tomato puree
½ cup (120 ml) good-quality Russian vodka
½ cup (120 ml) heavy cream
Coarse sea salt
1 pound (500 g) penne piccole lisce
1 ounce (30 g) Parmigiano-Reggiano, grated
In a large skillet, sauté the onion and the pepper flakes in the butter over medium heat.
Add the tomato puree, reduce the heat to low, and cook for a few minutes, then stir in the vodka.
Cook down for 15 minutes and add the cream. Meanwhile, bring a large pot of water to boil. Add a handful of coarse sea salt and add the pasta. Cook the pasta until it is al dente, drain in a colander, and add to the sauce. Turn the heat to high, and panfry for one minute, tossing to thoroughly coat the pasta with sauce. Sprinkle with the Parmigiano-Reggiano and serve.
You can make the recipe lighter by replacing the butter with olive oil and reducing the quantity of cream by half. You can also try these two typical variations, which will make the sauce even richer.
Finely chop 1 thick slice of pancetta, and brown it in the butter with the onion and red pepper flakes. Continue with the rest of the Penne alla Vodka recipe.
Quickly sauté thin smoked salmon slices with butter, chopped onion, and ½ cup of vodka.
Let the alcohol evaporate and add the cream.
Recipe from Audrey at Home by Luca Dotti. Published by Harper Design, an imprint of HarperCollins Publishers; © 2015 by Luca Dotti.
While at first glance, these might look like a lot of work, they really aren’t and they are truly delicious. The lemon curd can be made up to four days...On June 17, 2016
Serves 4 Preparation: 30 minutes, plus marinating timeOn March 3, 2017
This dessert originated in Turkey and has a beautiful fresh flavour. We love the creaminess and richness of the rice, and all the subtle flavours.On March 13, 2015
One year we bought several different varieties of chilli plants from the nursery. Later we had a bumper crop and Nick invented this recipe. It is his most requested recipe...On May 23, 2014
This scrumptious raw recipe comes from my friend and former River Cottage colleague Nonie Dwyer and the title sums it up nicely – these fruity bars are great with your...On November 7, 2014
NO! It’s not a pizza, it’s a very traditional recipe from Alsace, on the border between France and Germany. If you want to make it a bit fancier you can...On December 9, 2016