A little Givenchy, a bit of Hepburn & a splash of Paris with Pasta al Pomodoro, of course!

Imagine my excitement on finding not just one but two pairs of fabulous vintage Givenchy sunglasses! The first; an eye catching emerald green, are surely made for someplace where the general populace seems to be on permanent vacay. Perhaps, a saunter along the French Riviera or skiing in the Italian Alps? The second; classic mottled tortoise shell bug eye, scream “Jackie O” or perhaps  a “diminutive” take on Iris Apfel’s over sized apparel.

 

 

 

Fun right! I’m not generally a collector of vintage eye-wear but these, pardon the pun, really caught my eye. Not just because they’re fabulous (which they are!) or vintage but more so because they are Givenchy and one cannot think of the famous French designer without also contemplating Audrey Hepburn. Quite naturally, from there, one’s thoughts are drawn to Paris. The timing was serendipitous…

 

 

I’d popped into the shop en route to pick up food stuffs for a small dinner that I was hosting that evening. The point of our gathering was to discuss where in Europe we might venture this year! The Givenchy glasses, like breadcrumbs leading the way, seemed to be saying; Paris it is! As I made my way through the winter chill toward the local grocer, I was warmed with memories of cozy winter afternoons, watching Audrey Hepburn, on film in her latest Givenchy wardrobe.

Audrey & Givenchy first met at his Paris studio in 1953. Givenchy had been told that a “screen actress” named “Hepburn” was coming to view his work and had expectations of meeting the iconic Katharine Hepburn. He was taken aback when a waifish, young and still largely unknown beauty, appeared at his door. Although he had no time to dedicate toward a wardrobe for her upcoming film “Sabrina,” he was clearly wooed by her charming personality and subsequently allowed her to select samples from the previous season’s collection. The rest, as they say is history! She bolstered the “Givenchy” name and his designs graced her, both in and out of film until her death in 1993. The two became close personal friends. In each, they had found the perfect muse.

Although Roman Holiday is considered to be her breakout film, it’s Audrey’s “Paris” romps that have always been my favourites! Who can resist, as she descends the Daru staircase of the Louvre, in that stunning red dress, her form, exquisitely mirroring the ancient marble sculpture of the Winged Victory of Samothrace mounted behind her? And does anyone not want to, at least once, throw out their arms and sing when first arriving in Paris and taking in the Seine? If it’s famous landmarks that you adore, the Eiffel Tower, the Arc du Carrousel, the Arc de Triomphe, the “théâtre de Guignol,” in the gardens of the Champs-Élysées and of course, Notre Dame Cathedral are among just a handful of well known sites that are featured. What I adore most in these films though,  is the chance to lose myself again in the “seagull” coloured beauty that is truly the visual heart and soul of Paris.

 

 

 

 

At the grocers, I decided to revise the dinner I’d been planning. It seemed only fitting I make something “a la Hepburn.” A quick check on the mobile confirmed that Pasta al Pomodoro, a light, tomato sauce, begun with a splash of olive oil, minced garlic, sea salt, red pepper flakes and finished with a generous handful of fresh basil had been Audrey’s favourite meal. Carrots and other fresh ingredients often make an appearance. With a piece of good bread to sop up the sauce, there’s truly not a nicer dish of comfort food out there! It’s also a favourite of mine and being just one week après holidays in which many of us had stuffed ourselves full of rich treats, wine fed gravies and goblets of rum laced with the perfect eggnog nutmeg balance; it would be the perfect change.

 

 

 

As my dinner crew dove into the pasta that evening, we excitedly discussed potential tours and stops throughout the European continent. Planning a trip is AS exciting as the trip itself, right!? There was one important criterion for Béazley. Aside from being beautiful, the place also had to present a good selection of exciting designerly antique objects, interesting thought provoking vintage home decor, mid century magnificence and just about anything else with some age or artistic appeal that struck our fancy.

 

 

 

 

 

By the time we popped the cork on bottle number three (it was a very nice Amarone) we had narrowed it down from country to town and back again! Tuscany, Amsterdam, Copenhagen and a variety of spots in the south of France continually ranked among the favourites but it was Paris, that we kept returning to!

 

 

 

 

Perhaps it was the sunglasses that I had perched on a shelf? They seemed through the course of the evening to be watching, contemplating and laughing bemusedly at our engrossed conversation. Were they to be given voice, the elegant bonbons would surely exclaim; “Why do you even waste your time debating? The sunglasses were evidently in the “know!”

 

 

Our next dinner is already scheduled and perhaps before it, I’ll stop again at the little shop and see if another find presents itself! We’ll be discussing the possibility of combining Paris with a short visit further south, possibly Isle Sur la Sorgue, a town in Provence, that is rife with great art and antique shops! All the better, that we arrive back in Canada, our trunks full to brimming, with more great pieces for you! Let us know your thoughts on the best spots for fab finds around the globe!??

Oh and those sunglasses? They’ll be available for sale SHORTLY! We’re readying the site for online sales with a target date of March 2017. More details coming soon!

In the interim, give our Pasta al Pomodoro recipe a try. It’s an easy sauce! Measurements do not need to be exact! If you love Parmesan, add more. If you like it saucy, smother the plate! DO ensure that you use lots of basil! Its fresh flavour, against the tomato gravy and parmesan makes this dish shine!

Béazley’s Pasta al Pomodoro:

Ingredients

I (454 Gram/16 oz) package Linguine – Serves 6.
Two large cans of good plum tomatoes. (I use San Marzano)
I white onion – Medium size chopped in small bits
2-3 cloves of garlic – Finely minced
Celery leaves – Chopped Approximately 1 tablespoon
Extra Virgin Olive Oil – 1/4 cup.
Sea Salt – To taste
Black Pepper – Freshly ground to taste
Red Pepper Flakes – 1 teaspoon or more depending on your desire for heat.
Balsamic – 1 Tablespoon
Basil – At least 1 Cup.
Parmigiano Reggiano – 2 cups grated. (I know…it seems a lot but I adore the stuff.)
Butter – 2 Tablespoons

Bring a salted pot of water to boil and cook the linguine or whatever pasta you have opted for according to package directions.

In a deep skillet, warm approximately 1/4 cup of olive oil, add the onions and sauté on low heat until soft. (approximately 10 minutes)

Add the garlic, celery leaves and single tablespoon of chopped basil and cook until flavours meld. (Approximately 2 minutes. Do not burn your garlic!)

Turn heat up to medium. Add two cans of plum tomatoes with juice, balsamic, salt, crushed black pepper and red pepper flakes to taste.

Simmer for approximately 30 minutes or until juice has evaporated and your tomatoes break down nicely with a broad masher. Break the tomatoes down as much or as little as is your preference. You can also puree your tomatoes in advance if you prefer a smoother sauce.

While sauce is simmering, cut the remaining bunch of basil into good sized bits. Basil bruises easily so I roll the leaves together and use scissors to quickly slice it up. It’s easy and much nicer on the basil.

Once pasta has come to a boil, strain BUT reserve and set aside 1 cup of the pasta water.

Pour your pasta back into the pot and stir in 2 tablespoons butter, a generous ladle of the sauce and 1 cup of Parmesan. Mix. Add approximately 1/2 cup of the reserved water.

To Plate:
Use tongs. As you open the tongs, swirl the pasta about so that your pasta forms a lovely little circle on the plate. Ladle with sauce, Parmesan and generous handfuls of the basil. Then, add a second smaller scoop of pasta and this time, as you swirl the pasta about, be slightly more firm. If done properly, your pasta will stay put and form an elegant pyramid. Top gently with another ladle of the sauce followed by basil and Parmesan. The layering ensures, a beautiful forkful each time. It not only tastes better but it’s prettier too! Or, if that’s all too fancy for you, then forgo the layering and serve one big puddle of it directly onto the plate, top with sauce, basil and Parmesan and enjoy!