Roman Holiday (1953)
Audrey Hepburn and Gregory Peck share an understated chemistry together in this sweet romantic film. Set in 1950's, Hepburn plays a sheltered European Princess who escapes her royal duties while she is visiting Rome. Fate is on her side, when she is rescued by hunky American newsman, Joe Bradley. His intensions may seem purely selfish, but the princess soon innocently wins his heart.
Peck and Hepburn are both so sweet, charming and gorgeous in this film. It truly transports you to another time and place. The supporting actors are also well cast, including Eddie Albert as Joe's best friend and a variety of authentic Italian players, who make you feel so drawn into the story. This Oscar-winning performance is Audrey Hepburn's first starring role, and there's no denying her talent. She's breathtaking.
Open a bottle of wine and order a gourmet Margherita pizza. I suggest you start off with an easy-to-make Tuna Bruschetta (recipe below the photo gallery). And then finish it off with some gelato. It'll feel almost like a mini-vacation. Ciao!
- 4 tablespoons extra-virgin olive oil, plus extra for drizzling
- 2 cloves garlic
- 1/2 cup canned tomatoes, crushed
- Salt and freshly ground black pepper
- 1/2 bunch parsley, leaves chopped
- Fresh bread crumbs made from 1 slice white bread, crusts removed and torn into large pieces
- 2 tablespoons milk
- Pinch chili flakes
- 1 pound fresh tuna, large dice
- 12 (3/4-inch) slices Italian peasant bread, toasted
DirectionsIn a 12-inch saute pan, heat the olive oil over high heat until hot, but not smoking. Add the tuna and cook until white and just cooked, about 5 minutes. Add the garlic, and tomatoes. Season, to taste, with salt and pepper. Cook over medium heat for 5 minutes, stirring occasionally. Add parsley.
Meanwhile, soak the bread crumbs in the milk.
Remove the garlic from the saute pan, and discard. Add the soaked bread to the pan. Season the mixture again with salt and pepper. Use a fork to gently mash the mixture.
Drizzle with some olive oil and sprinkle with chili flakes. Place the mixture into a mixing bowl. Either spoon on the toasted breads and serve, or serve the mixture in the bowl, surrounded by the bread.