Gisele Bündchen is joined by Wendy Cacciatori, chef at her favorite restaurant in Miami, Via Emilia 9, to cook a two-course Italian meal: artichoke parmigiano arugula salad and fresh tagliatelle. Gisele shares stories about her childhood and what it was like cooking with her mother, all while Wendy shares new tips and tricks: like how not to cry while cutting an onion.
Category
✨
PeopleTranscript
00:00 I have to show this to my mom.
00:01 Hey, mom, look what I'm doing.
00:04 Look what I'm making.
00:06 ♪♪
00:10 Hello, Harper's Bazaar. I'm Giselle Boncin,
00:12 and I'm here with Wendy Cacciatori,
00:14 the amazing chef of Villa Emilia here in Miami,
00:17 one of my favorite restaurants.
00:19 So, Wendy, tell us what we're making.
00:21 -Giselle, today, starting with artichoke,
00:24 arugula, and parmigiano-reggiano,
00:27 and the second plate, you make the real pasta,
00:31 the real tagliatelle, bolognese tagliatelle...
00:33 -Ooh, let's go. -...with tomato sauce,
00:35 with filet tomato sauce, okay?
00:37 -Andiamo. -You ready?
00:38 -I'm ready. Let's go.
00:39 It feels very overwhelming trying to cut this huge cheese.
00:43 Is it difficult? -No.
00:45 -Can I try? -A little bit, yes.
00:46 -A little -- Oh, no. Let me see.
00:48 Let me see if I trust you.
00:50 -Try. -Okay.
00:52 Let me see if my workout is paying off,
00:54 my weight training.
00:56 Oh, gosh.
00:57 I feel -- Holy cow. One minute.
01:00 Seriously, guys, this is, like, no joke.
01:04 Are you doing, like, exercise? -Yeah.
01:06 -Let's see. Oh, good.
01:08 You have to...
01:10 ♪♪
01:13 Oh. -Taste the pieces.
01:15 -Okay.
01:16 One of the things about cooking...
01:17 -This is better, right? -...for me...
01:18 -This is parmigiano-reggiano, 20-month-old.
01:22 Thank you. -Mmm. Buonissimo.
01:24 It's so fresh. -You should eat.
01:25 -So, now I'm gonna shave it.
01:27 How much? Should I do the whole thing?
01:29 -No, this. -No, not the whole thing.
01:31 [ Laughs ]
01:32 That would be a lot of cheese.
01:34 That would be like a fondue.
01:35 Just a bit more. -Another one.
01:36 -'Cause, you know, extra cheese is good.
01:38 Okay, perfect.
01:39 -Now I peel the artichoke.
01:42 -Va bene. -When you peel it...
01:45 -You make it black. -Yes.
01:46 -So I have to put this on. -You put the --
01:48 -Okay. -The glue.
01:49 -Così. -Perfetto.
01:51 Okay. In two weeks, you're ready.
01:54 -In two weeks, I'm ready. -Two weeks.
01:56 Two weeks. -Oh, man.
01:59 This is yummy.
02:00 So this goes to the compost?
02:02 -Yes, you take this.
02:03 -Oh, do you reuse this for something or not?
02:05 -No. This, no.
02:06 -Only the heart? -Yes.
02:07 And you peel it, everything.
02:09 -Okay, like this? -Yes.
02:11 -Così? -Perfetto.
02:13 This is perfect. -Okay.
02:14 -Now you put in the water and ice.
02:18 -Okay. -And put half lemon.
02:20 -Faccio questo con avocado. -The same, yes.
02:23 -You don't mean -- And then you leave the lemon in there,
02:25 and then it's gonna be -- -And that's it.
02:27 -Let it be. -Yes.
02:28 -Do I keep this? -Yes, it's better.
02:29 -Okay, better. Can we take it out?
02:31 -Yeah. -Okay, good.
02:32 -Now, Giselle, go to cook the artichoke.
02:35 -Okay, let's cook it. Perfect. Let's go.
02:38 -Okay. -Yum.
02:40 Yay!
02:41 -You cut in the quarter.
02:43 -So, così. -Perfect.
02:45 Bravissima.
02:46 -Così. -Yes.
02:47 You put artichoke in this plate.
02:49 -Yum.
02:50 -You put arugola. -Perfetto.
02:52 -Okay. -Arugola.
02:53 -Olive oil and balsamic vinegar,
02:55 because in Emilia-Romagna, balsamic vinegar,
02:57 it's sacro.
02:58 How do you say sacro in English?
03:00 -Sagrao. It's sacred.
03:01 -A little bit salt.
03:03 Okay.
03:05 And a little bit pepper.
03:07 And you put artichoke.
03:09 -And the little ones. -One, two.
03:13 Parmigiano-Rosano on top.
03:16 -I can put more, right? -Yeah.
03:17 Whatever you want. -Whatever. Oh, my God.
03:19 -I have more.
03:21 -Arugola, artichoke, and Parmigiano-Rosano.
03:25 -Whoa. How many pounds is this?
03:27 You grab there, and I grab here. -Yes.
03:29 -One, two, three.
03:30 Holy. How many pounds is this?
03:32 -A lot. -You cannot carry this
03:34 on your own, right? -Give it on top.
03:35 90 pounds. -90 pounds?
03:36 -Yeah, 90.
03:37 -Whoa. That was the heaviest cheese
03:39 I've ever held in my life, that's for sure.
03:41 -Now, Giselle, make the fresh pasta, okay?
03:45 -Okay. -Because the second plate
03:46 is pasta with tomato sauce.
03:49 The pasta is very, very simple.
03:51 Four eggs. -Okay.
03:52 -For four people.
03:54 And 100-gram flour. -Okay.
03:57 -You put eggs in the middle. -Oh.
04:00 -Okay? -Break the egg.
04:02 ♪♪
04:07 So, tell me more about your Nonna.
04:09 So, you learn how to cook with her, right?
04:11 -Yes.
04:12 The Nonna Beppa, every day, every day,
04:15 make pasta, every day.
04:17 For tagliatelle, for tortellini, for capellacci.
04:19 -It's funny you say that, because isn't it amazing
04:21 how we learn from the women in our lives?
04:24 My mom used to make fresh lasagna at home,
04:26 so she used to make the pasta.
04:27 She used to have this wood machine,
04:29 and she used to make, like, the long pasta like this,
04:33 to go with the lasagna. -Yes, yeah.
04:35 Now you put a little bit salt.
04:37 -How much salt? -One, two, three,
04:40 and four, because it's...
04:42 -Four? -Proportion.
04:43 -So, it's four of everything.
04:44 -You press. -Yes.
04:46 Now is the time to massage.
04:48 -Yes. You massage the pasta.
04:50 -It's like washing clothes, too.
04:52 You have to... -You massage the pasta.
04:53 And use this machine.
04:55 Tagliatelle is the same as fettuccine, okay?
04:58 In the world, it's fettuccine.
05:00 In the north of Italy, it's tagliatelle.
05:03 -Okay. -But tagliatelle and fettuccine
05:04 is the same pasta.
05:06 -Once you do the workout for a while,
05:08 when do you know... -Okay, Giselle.
05:10 -Okay, how do you know?
05:11 -It's only one piece, it's ready.
05:14 -How long does it take, normally?
05:15 -10 minutes. -Let me try it.
05:17 -Six. -This is actually a good...
05:18 -Seven.
05:20 -Depending on how strong you're doing it.
05:21 -Yes. -I can't believe your nonna
05:23 did all this all day.
05:24 Was she very strong, your nonna?
05:26 -Very, very strong. -Yeah.
05:27 -You have the... -Muscles.
05:29 -Here. -Pasta muscles.
05:31 -I'm not... No joke. -It's incredible.
05:33 I put a little bit of flour.
05:35 -Look at this machine.
05:36 My mom was way bigger.
05:37 Her machine was like this big wood thing.
05:40 -Now you cut a little bit...
05:43 pieces. -Uh-huh.
05:44 -Here, okay? -Okay.
05:46 ♪♪
05:49 Like thinner than this or thicker?
05:50 -Okay, no, for now it's okay. -Is that okay?
05:53 Così? You do it fast because you're the master.
05:56 [ Machine whirring ]
05:57 Let's see the master at work here.
06:00 -You put the pasta inside at number two.
06:03 You put in the second time number four.
06:06 -Okay. -And at six.
06:08 -Okay. -Okay?
06:10 -And you want to do, like, two times each?
06:12 -Two times each. -Okay, perfect.
06:14 -Now cut the square.
06:16 You put in this stand...
06:18 -Okay. -...for the dry.
06:20 -Okay. -Okay?
06:22 And pasta dry.
06:24 Yes.
06:25 -Fa benissimo, così, mira.
06:27 -Perfecto.
06:30 -This is good? -Okay, you put...
06:32 -Like that? -And put...
06:34 Okay, but it's better you put a little bit long
06:39 because when you cut...
06:41 -You want it long? -Yes.
06:42 This for your kids and this for you.
06:44 -Okay, that's good. -Good.
06:46 -Let's see this.
06:47 [ Machine whirring ]
06:50 Oh, no. -Okay, it's very nice.
06:52 Good, good, good. -That was good?
06:54 [ Machine whirring ]
06:57 -Le tagliatelle di Giselle. -Look at that!
07:00 Look at that! Look at this long pasta.
07:02 Okay, that... -You put...
07:04 Cut. Okay. -Okay.
07:06 -Good job, Giselle. -Thanks.
07:08 -Now I put attachment for tagliatelle.
07:10 -Okay. -But if you want,
07:12 I show you tagliatelle with the knife.
07:14 -With the knife. -And a little bit flour.
07:16 -Okay.
07:18 I remember my mom doing that. -Yeah.
07:20 -She used to do that, too, because when you switched it,
07:23 you had to, like, put the flour so it didn't stick to the table.
07:26 ♪♪
07:31 And now you go like this, and you can see.
07:33 -This is old style.
07:35 -This is gonna be the baby tagliatelle.
07:36 This is the first one, guys. You see?
07:39 -You try... -But then look what happens.
07:42 -With these pieces, old style. -It's like life, you know?
07:44 It's like life. -You go. Why?
07:45 -Va bene così? -Yeah.
07:47 Roll it, but not press. -Not too tight.
07:49 Just, like, a little roll.
07:50 How thick do I want it? Like this?
07:53 -Whatever you want. If you like bigger,
07:55 bigger, your life's... -No, così va bene.
07:58 -Okay. -Così va bene.
08:00 I have to show this to my mom.
08:02 Hey, Mom, look what I'm doing.
08:04 Look what I'm making.
08:06 -This is... -All right.
08:09 -Old style giselle.
08:10 Now it's 2023, and start...
08:13 -You can use the machine. -Yeah, the machine.
08:15 -Oh, look at this. -Wow.
08:19 -Wow, look at that. -Much better, right?
08:21 -That's easy. -Much easier.
08:23 -It's not better, it's just different. -Yeah, yeah, yeah.
08:25 -Because this is more perfect, but this is, like...
08:28 -Rustic, right? -With the love, with the hands.
08:31 -The reason you cut the pasta for the square
08:34 because it's much simpler...
08:37 -To put it in. -To put it in, yes.
08:38 -Because then it's even.
08:40 -This is one portion. -And this is another one.
08:45 -This is another one. -Four.
08:47 -And this is another one. -Let's make the sauce.
08:49 So should we move this somewhere? Can I put it here?
08:51 -Yeah, yeah.
08:53 Now, Giselle, you go for tomato sauce.
08:56 -Okay. -Most important.
08:58 -Tomatoes. -Tomato.
09:00 -So... -The best quality of tomato.
09:02 My father, my mother, my grandma,
09:04 is use only this tomato.
09:07 Carrot, celery, onion, fresh basil, salt, pepper,
09:11 and olive oil.
09:13 -Our good old faithful olive oil.
09:15 I'll peel the carrot.
09:17 -Okay, perfect. Perfect. -Okay.
09:22 -Clean it. -Cut it in half?
09:25 -Yeah, in half. Half.
09:27 Now, I'm sure you cut this and not your finger.
09:35 -Okay, yes. -You work in this.
09:37 -Okay. -And the finger,
09:39 you put the finger in this position. Why you put it?
09:41 -Because you don't want to cut your fingers. -Because...
09:43 -No, cut your finger. -Okay, so you can talk to your kids,
09:45 tell them to set the table. Go set the table!
09:47 You cut the carrots.
09:49 This is a bit scary, actually.
09:51 -And... così? -Okay, perfect.
09:54 In one month, this is gonna be me, guys, in the future.
09:57 Ah...
09:59 -But you have to put less carrots. -Yes.
10:02 Not so many.
10:03 Okay, we got it.
10:05 -Now, celery. -Yes.
10:07 Should we do all of them together so it's faster?
10:09 Wow!
10:10 -No? -Professional.
10:12 I don't know professional. I'm just like...
10:14 Look, the good news is I haven't cut my fingers off.
10:18 So I think I'm doing pretty good. What do you think?
10:21 -All right, now... -Onion.
10:23 -Onion. Okay, you can do the... -The best...
10:26 -Okay, I got it. -You can do the onion.
10:28 -I cry. -Yeah.
10:29 Wait, what's the secret not to cry when you cut onion?
10:31 -'Cause I cry all the time. -I'll show you.
10:33 -You take a coffee spoon. -Uh-huh.
10:36 Don't cry, because the acidity, the onion...
10:46 -But I'm gonna cry because I'm next to you. -Yes.
10:48 -The acidity, the onion. -Okay.
10:50 You take the spoon, the coffee spoon.
10:52 Okay.
10:53 -I'm not gonna cry, right? -Right, no.
10:57 -This is good? -Yes.
11:00 Mmm!
11:02 Good!
11:04 Good trick!
11:06 Okay, Giselle, come in the kitchen and start with cook.
11:08 -Okay. -Okay?
11:10 -Tomato sauce. Oil. -Okay.
11:12 -Così va bene? -Perfect.
11:14 -One spoon. -One spoon.
11:16 And you put onion, celery, and carrot.
11:19 -Okay. -And cook for two or three minutes.
11:24 -That's pretty much done, right? -Yeah.
11:27 After this, you put the tomato.
11:29 I need to cook for one hour, this.
11:31 Okay, this is gonna cook for one hour. That's good to know.
11:33 -So, cooking in low fire. -Low fire.
11:35 -Okay, perfect. -Okay.
11:37 Yum.
11:41 I've been waiting for this moment.
11:46 I'm not gonna lie. Let's go.
11:48 That's my favorite part.
11:50 Mmm!
11:52 -It's so good. -It's a good flavor, right?
11:54 Mmm.
11:56 Grazie mille.
11:58 Let's have some of this, too.
12:00 This balsamic is wow.
12:02 Mmm. Mmm.
12:04 I hope you guys enjoy it.
12:06 Now I'm gonna go and have some of this yummy food.
12:08 If you wanna learn some more delicious and nutritious recipes,
12:11 you can get my cookbook called "Nourish" that's coming out in March.
12:14 -Wow. -I'm gonna give you one, too.
12:16 -Bye, guys. -Bye.
12:18 That's so good.
12:20 ♪♪
12:30 ♪♪
12:35 [BLANK_AUDIO]