Gwyneth Paltrow is one of the very few actresses (besides Audrey Hepburn), I really adore. Not just because she looks equaly adoring in a Dior dress or wearing cutoff denim shorts, flip-flops, ponytail and au natural without make up. I have been an Admirer of the 38-year-old actress/lifestyle-guru/country singer/cleanse practicioner, since the day she was awarded at the Academy Award 1999 for her outstanding performance in Shakespeare in Love, and the movie The Talented Mr. Ripley has always been a favorite of mine.
I am a frequent reader of her blog Goop and the Website behind. So it comes to no surprise that I had to have one of the first copies available, when her cookbook was published earlier this year:
My Father’s Daughter with the subtitle ‚Delicious, Easy Recipes Celebrating Family and Togetherness‚
Nothing special, but then again it brings the world of easy weeknight cookery into your kitchen. Packed with stories from her childhood and how she grew into organic cooking. It offers vegan and child-friendly alternatives and is full of information about healthy cooking.
This recipe is copied from the latest GOOP Newsletter from the Venice Film Festival.
Bigoli in Salsa
Whole-wheat Spaghetti in a light Anchovy sauceFrom the Grand Canal Restaurant at the Hotel Monaco in Venice: Serves 4
300 gr. „bigoli“ Whole-wheat Spaghetti
500 gr. white onions
350 gr. salted anchovies cleaned
200 gr. extra virgin olive oil
2 bay leaves (simmered)
black pepper to taste
5/6 gr. wild fennel
Salt and pepper to taste
40 gr. Parmesan cheese (optional)
50 gr. butter
To make the sauce, slowly braise the peeled and finely chopped onions in the oil together with the bay leaves and the black pepper for about 10 minutes. Add the cleaned and de-salted anchovies. Cook gently for another 15/20 minutes, or until the anchovies and onions have melted together into a creamy sauce.
Cook the Bigoli in unsalted water until “al dente”. Season the bigoli with the sauce, butter, parmesan and wild fennel.Your one and only resource for everything Gwyneth Paltrow: