Negin Mirsalehi takes Vegas awards show by storm

Mirsalehi attended the Victoria’s Secret fashion show in New York last week. (Instagram)
Updated 15 November 2018
Follow

Negin Mirsalehi takes Vegas awards show by storm

  • Mirsalehi shared the news with her 5.1 million followers on Instagram
  • The winner of the “Influencer of the Year” award is decided through fan votes

Regional fashion sensation Negin Mirsalehi has been named “Influencer of the Year”at the recently concluded Revolve Awards in Las Vegas — a second for the Amsterdam-based Iranian beauty.

Mirsalehi shared the news with her 5.1 million followers on Instagram, where she posted a picture of herself with Victoria’s Secret Angel Romee Strijd — both carrying the iconic Revolve trophy. Strijd won the “Model of the Year.”

Mirsalehi, who has her own hair care brand, Gisou, wore a floor-length Michael Costello dress to the live audience awards ceremony, complete with a plunging neckline and thigh-high slit.

The winner of the “Influencer of the Year” award is decided through fan votes. When Mirsalehi first won in 2017, she took to her website to thank her fans  and ascribed the award to her “strong relationship” with them.

The star was also named as part of Europe’s 30 Under 30 list by Forbes due to her hair care line, which made $3 million in sales last year.

Many other style icons were present at the glittering awards night held at the Palms Casino Resort last week, including Aimee Song, Camila Coelho, Emily Ratajkowski and Kendall Jenner, who took home the “Icon of the Year” plaque.




The influencer is the founder of the brand Gisou Hair. (Getty Images)

The “Keeping Up With The Kardashians” star, who has a 98.3-million strong following on Instagram, walked the Revolve Awards red carpet in an eye-catching feathered bandeau dress.

Revolve is multi-brand online shopping site known for its exhaustive use of influencer marketing.

The ceremony came after a successful Victoria’s Secret fashion show in New York, which Mirsalehi attended, where a bevy of models with Middle Eastern roots walked the runway, including Melie Tiacoh, a French-born model of Lebanese heritage; Shanina Shaik, whose father is Saudi-Pakistani; and the US-Palestinian Hadid sisters.

Sixty models put on an Amazonian display of luscious waving locks, slender bodies and sun-kissed makeup for what is considered one of the most competitive gigs in the industry.

Scheduled to be televised on Dec. 2, the 2018 show was distinctive by a collaboration with London-based designer Mary Katrantzou that showcased psychedelic bodysuits.




Negin Mirsalehi won the prize for ‘Influencer of the Year.’ (Instagram)


Ramadan recipes: a taste of southern Italy with Linguine alla Nerano

Updated 28 sec ago
Follow

Ramadan recipes: a taste of southern Italy with Linguine alla Nerano

DUBAI: Chef Francesco Cortorillo, head chef at Dubai’s Scalini, shares a signature interpretation of the iconic southern Italian dish Linguine alla Nerano, celebrating the seasonality of zucchini and the subtle, elegant flavors of Provolone del Monaco DOP.

“Linguine alla Nerano is a dish that captures the elegance of Italian simplicity. When prepared with care, it delivers extraordinary depth from just a handful of ingredients,” he said.

Ingredients (serves 4) 


400g linguine.

700g zucchini.

120g Provolone del Monaco DOP.

40g Parmigiano Reggiano, finely grated.

Extra virgin olive oil, as needed.

Fresh basil leaves.

Salt, freshly ground black pepper.

Method 

Prepare the zucchini

Wash the zucchini and slice thinly, about 2 to 3 millimeters thick.

Heat a generous amount of extra virgin olive oil in a wide pan and fry the zucchini in batches until golden and lightly crisp.

Remove and drain on paper towels. Season lightly with salt while still warm.

Once cooled, set aside with a few fresh basil leaves.

This resting time is essential, allowing the zucchini to release their aroma into the oil.

Cook the pasta

Bring a large pot of well-salted water to the boil. Cook the linguine until very al dente. Reserve plenty of the pasta cooking water before draining.

Build the sauce

In a large pan, gently warm a small amount of the zucchini frying oil, lightly crushed. Add the fried zucchini and a ladle of pasta water to create a light base. Add the linguine and finish cooking directly in the pan, stirring gently.

Cream the pasta

Remove the pan from the heat. Gradually add the Provolone del Monaco and Parmigiano Reggiano, stirring continuously. Add pasta water slowly until a smooth, creamy sauce forms.

The sauce should coat the pasta without becoming heavy or stringy. Finish with fresh basil and, if desired, a touch of black pepper.