Cover the pan until water boils again, stir the spaghetti so it does not stick together, and cook with the lid half on for 12 minutes. Put salt and spaghetti at the same time in the boiling water: Salted water is dense and slow to come to a boil. Giulietta Masina explains: “I take a pound of spaghetti for four people. Giulietta Masina’s Spaghetti all’ Amatriciana 1 pound spaghetti 4 quarts boiling water Salt A tablespoon of crumbled, stale white bread may be added to this sauce. “I am still impressed by my childhood.”Ĭhop the parsley until very fine. “You see,” explained this son of a strict, health-conscious mother.
We debut with the Academy Award–winning director Federico Fellini and his wife, the actress Giulietta Masina, who supply their homey recipes for sangria, salsa verde, and spaghetti all’ Amatriciana with nary a Felliniesque flourish. Roland Penrose).īeginning this week, we will open up the Vogue archive every Thursday to share this extraordinary series with you. The result was “A Second Fame: Good Food,” a series about the “menus, recipes, kitchen amenities of celebrated people.” The column debuted, not inauspiciously, with Pablo Picasso, and went on to feature a cast of luminaries, including Alexander Calder, Cecil Beaton, Man Ray, and Ray’s onetime muse, the photojournalist Lee Miller (then the be-aproned Mrs. During her tenure as the editor-in-chief of Vogue, Vreeland tapped Ninette Lyon, a food- and art-obsessed Frenchwoman, journalist, and award-winning cookbook author, to cover cuisine. Naturally, she was attracted to like creatures. Diana Vreeland was a woman who created her own world.
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