Home made pasta - Jenny @ Tulum's Italy Gourmet & Market
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00:00So, after the beach, one of my favorite places to come visit, which I'm going to film this
00:06place specially because it's out of the zones of tourism, so you guys, it'll be difficult
00:12for you to find it, but now you're gonna know where it is and you can come check it out.
00:16They have amazing lunches, lunches for 100 pesos and all kind of dishes that you want,
00:22but the best thing about this place is that everything is fresh.
00:26No kidding.
00:27Let's go check it out.
00:28Welcome to Italy Gourmet and Market, you guys.
00:59They're more than 30 years.
01:01It's like they're more than 30 years.
01:03So, they're from Rome and he says that the cooking just goes in the family.
02:31Everything is imported from Italy.
02:44He makes his own bacon, the pork belly.
02:58Everything here is Italian.
03:11He makes his own pasta.
03:12This is what defines this place.
03:13However, don't get me wrong.
03:14All the food in Tulum is delicious.
03:15In fact, we're going to be making some clips and shows of my favorite places to eat in
03:16Tulum because I try to discover a new place every day.
03:17To all of Mexico, with Yenis Cordamaglia, for Miami TV.
03:18To all of Mexico, Miami TV.
03:19Presenting...
03:20The show from Mexico to the world.
03:21You're going to have fun.
03:22You're going to learn new things.
03:23You're going to love it.
03:24A lot of experiences.
03:25Historic places.
03:26A lot of food.
03:27A lot of food.
03:28A lot of food.
03:29A lot of food.
03:30A lot of food.
03:31A lot of food.
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03:41A lot of food.
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03:43A lot of food.
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03:45A lot of food.
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04:08A lot of food.
04:09A lot of food.
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04:18A lot of food.
04:20A lot of food.
04:33It's so clean! I love it.
04:48We let it rest for half an hour and then the result we have is a ball that we are pressing here.
04:55Pressing, very manual, I love it.
04:58I want to do it once.
05:00I'll do it right now.
05:02So, three times I think. How many times?
05:05You start with the bigger one, so it doesn't break.
05:09And then I always make it thinner.
05:14I realize when he cooks and when the chef here cooks.
05:19It's the hand, right? Everything comes out good, but you realize it.
05:23And this is the last hand that touches you.
05:26I'll put it there and you turn it.
05:28I don't want to break it.
05:29I don't want to break it.
05:31I just turn it.
05:32Okay.
05:36Yes, you can.
05:38Yes, you can.
05:39Oh, how delicious.
05:40Okay?
05:41Unbelievable.
05:43Okay, ready.
05:44Yes, no machines you guys.
05:47Tell me that this is how they do it in Italy, with this machine and everything.
05:50Yes.
05:51With this little machine, not by hand.
05:53Electric and everything.
05:54Electric, they are already advanced.
05:56This is by hand.
05:57Now, then we can make two systems.
06:00Or this one, we do this one.
06:03As you want.
06:04Here we make a filling.
06:06In this case, I'm making a meat filling.
06:08But I make it with fish, right?
06:12There I have it with fish.
06:13Tony loves fresh fish.
06:15Yes, it has to be fresh.
06:16If it's not fresh, don't come.
06:17Don't come.
06:18It has to be very fresh.
06:20I fill the fish.
06:24Just like this.
06:31I think the most difficult thing is the dough, right?
06:33No.
06:34For people who don't know.
06:35The dough either, because it doesn't have yeast or anything.
06:38Flour and eggs.
06:39A little bit of salt.
06:40It's over.
06:41The most difficult thing is the craftsmanship.
06:44What are you doing now?
06:45You have to work a lot with your hands.
06:48So, here I give it a shape like this.
06:50So that it sticks well.
06:52And then you just cut it.
06:54Tac, tac, tac, tac.
06:58If you buy one.
06:59Finito.
07:00A little thing like this.
07:01You can make your zig and zag.
07:05Like this.
07:06And that's the result.
07:07As I say, they look like they were bought.
07:09But you say that and people get offended.
07:11It means that it's very pretty.
07:13Here are the ravioli.
07:14It's perfect.
07:15Very good.
07:16Well, what are we going to do today?
07:19In the same way.
07:20Here I have it ready.
07:21Fish ravioli.
07:22It's ready.
07:23In the same way.
07:24It can be the capelletti.
07:26And what are the capelletti made of?
07:28They are made of egg, spinach and flour.
07:31Egg, spinach and flour.
07:34It's just flour and egg.
07:36So that it comes green, right?
07:37And you grind the spinach, right?
07:40Well ground spinach mixed with an egg.
07:43You can put it in a blender.
07:47Put the eggs and put the spinach inside.
07:49Instead of 8 eggs, put 4 eggs.
07:52A little bit of spinach, 200 grams, blend it.
07:54And with that you have the liquid to mix with the flour.
07:57How many ravioli do we get out of there?
07:59One kilo of ravioli.
08:00It's for four people.
08:02For the whole family, friends.
08:04The whole family.
08:05I just wanted to show you that this is a little different.
08:09This is called capelletti or capellacci.
08:12Why do they change the name?
08:13Because the shape changes, the name changes.
08:16The shape changes the name.
08:20He's saying that if it has a different shape, it's a different name.
08:23And this is the way that you do it in Italy,
08:25except there they have the automatic machine already.
08:28In this case they are filled with cheese.
08:30Three cheeses.
08:32And that's it.
08:34You like cheese a lot, don't you?
08:36Yes, a lot.
08:37All Italians love cheese.
08:42This is more difficult.
08:43This is a tortelli.
08:44This is more expensive.
08:46No.
08:47It's more manual.
08:48It's easy, it's easy.
08:49For those who are professionals.
08:51It's like a little hat, I love it.
08:54Perfect.
08:55So, let's cook it.
08:57In this case, I'm going to cook a ravioli filled with fish.
09:00He's going to make a fish ravioli right now.
09:27A TODO MÉXICO
09:42A TODO MÉXICO
09:43With Jenny Skordamaglia
09:45For Miami TV
09:47Hey guys, I'm Jenny.
09:49And I want to invite you to see our new show,
09:51A TODO MÉXICO
09:52Which means to all Mexico.
09:54Here in Miami TV.
09:58Very good.
09:59Olive oil.
10:00Olive oil.
10:01We put a sliced garlic.
10:04You as a chef, what would you say?
10:06Is the garlic better like this or well chopped?
10:08No, it depends.
10:09Here it's better like this.
10:10Because you have the flavor, but you can remove it.
10:12When it's chopped, then you want to eat it all.
10:15Not this, not in this case.
10:17So he says, if you want to have the garlic big,
10:19it's just to remove it if you don't want it.
10:21And if you do it really really thinly,
10:23it's because you're going to eat all that garlic.
10:25If you want a little spicy,
10:27red hot chili pepper.
10:29We are in Mexico, you have to put spicy.
10:32Yes, but this is a spicy that doesn't sting.
10:39It's for the chef touch, friends.
10:43How do I make fish ravioli?
10:46I do it with some clams.
10:48A clam.
10:51Ok, the clams are already opening.
10:54One failed, so one is missing.
10:57But they are of good quality.
11:00Here we have a cherry tomato.
11:03He loves his cherry tomatoes everywhere.
11:05Yeah, not too much, but...
11:08You know the best thing about this place
11:10is that you walk like, what is it, 20 meters,
11:13and you have a local grocery shop
11:16only of veggies and fruits.
11:18Fresh, locally.
11:20Tomato.
11:21That's what you're eating here.
11:22Ravioli.
11:24Only 4 minutes.
11:27How many minutes for the ravioli?
11:28Nothing more.
11:29Because it's fresh pasta, it cooks very quickly.
11:32Yeah, and when the pasta is fresh,
11:34it cooks really quick, so only 4 minutes,
11:35and you remove them.
11:36Yeah.
11:37This is...
11:38Before we prepare this.
11:39This, if you want, we prepare it
11:41in tomato sauce.
11:43They are capelletti,
11:45with the pasta that is made of spinach,
11:48as we said, filled with three cheeses.
11:52Spinach, three cheeses.
11:54Butter, sage, or tomato.
11:56Which do you want?
11:58Butter, sage, or tomato.
11:59Which is the butter, what?
12:01Butter, sage.
12:02Well, let's try this one, it's different.
12:04Oh, sage and butter.
12:05Okay, I get it.
12:06Butter, sage.
12:08Well, I've never tried it,
12:09so this is a first for me.
12:14But, as I told you,
12:16here we only have all this
12:18that you're seeing here, fresh.
12:21This is the...
12:23It smells so good, oh my God.
12:25Here it is ready, with a drop of wine.
12:28White wine.
12:29Is this your recipe?
12:30Yes.
12:31Oh, it's not only yours anymore.
12:33They're going to steal it from you.
12:35I know you guys are going to steal this recipe.
12:37He's like, it's my own recipe.
12:38I'm like, not anymore.
12:40There it goes.
12:41So, we grab the ravioli,
12:43and before it finishes cooking...
12:45How good is this, there,
12:47in sanitization.
12:48Very good.
12:49So that it finishes cooking inside,
12:52with the juices, right?
12:55With a little bit of water and everything, right?
12:57Yes.
12:58Even a little bit of water with it,
12:59so it continues to cook with the rest.
13:03And this goes, one.
13:07Is this a dish you make here?
13:09It's a dish...
13:10What's the name of this dish?
13:11This is ravioli di pesce,
13:13with mushrooms.
13:15If you want to try it when you come,
13:16there you have it,
13:17ravioli di pesce.
13:18It sounds a lot nicer when he says it.
13:20It sounds a lot better when he says it.
13:22With the capelletti, it's the same, right?
13:24With the capelletti, we do it in a different way.
13:27Now, didn't it take four minutes?
13:29A little less?
13:30Two minutes, and two minutes there.
13:32Ah, ok, ok, ok.
13:33To bring out the flavor,
13:34because the sauce is not liquid,
13:35it thickens, because it takes out its...
13:39So, two minutes, and then two minutes here,
13:41so it continues to cook with the rest of the dish,
13:43that way it gets the nice taste.
13:44Butter?
13:45Butter?
13:46So, we put olive oil and butter?
13:48Yes.
13:49Everything that's made with butter is delicious.
13:51In this case, fresh sage would be better,
13:53but I have this kind of powder.
13:56Ground sage.
13:57Ground sage.
13:58Ground sage.
13:59That's the one that burns, right?
14:01To clean the places.
14:02The one that doesn't burn either,
14:04the butter, the oil,
14:06a little water.
14:08Ah, look, I never thought...
14:09Can I put water on it?
14:11The butter burns fast for me.
14:13That's the trick.
14:14In this case,
14:15we're going to make a cheese cream with this.
14:17We're going to make it with parmesan,
14:19because it looks like we put cream on it,
14:21but it doesn't have cream.
14:23Oh, I want to learn that one.
14:25So, two tablespoons of butter, oil,
14:27we didn't put garlic in that one, did we?
14:29No.
14:30A little water?
14:31No, garlic, this one is lighter, softer.
14:33And this one, seafood,
14:35little, little, almost nothing,
14:37spicy, garlic,
14:39and this one, no, lighter.
14:41What kind of pots do you recommend?
14:43Let's see, are these ceramic pans?
14:45Well, these pans are for this,
14:47because it's a magnetic kitchen.
14:49Electromagnetic.
14:51Electromagnetic.
14:52Yes, in this case, yes,
14:53because it's a building where
14:55you can't put gas.
14:57Ah, ok.
14:58I don't like electricity,
14:59I don't like microwaves,
15:00so this one is for the microwave.
15:03But in the kitchen...
15:05Yes, but this one is electromagnetic.
15:07No, I was asking about these.
15:08The pans are for him.
15:10Ah, they're separate.
15:12I didn't know.
15:14Oops, I think I'm using the ones
15:16that don't correspond.
15:18No, because there are two types of kitchen,
15:20electric and electromagnetic.
15:22These are electromagnetic.
15:24And they work well?
15:26You need a pan just for this.
15:29The electric one holds almost all the pans.
15:32Ah, perfect.
15:33They look good.
15:34It burns.
15:36It burns.
15:37Oh, wow.
15:39It only burns if you put something on it,
15:41otherwise it won't burn.
15:43Perfect.
15:44Don't tell me,
15:45I don't put my hand on it,
15:46let him put it on.
15:47He already put it on.
15:48A little bit,
15:49and in 30 seconds it won't burn.
15:52Did you burn yourself then?
15:54No.
15:57He forgot to wait for the 30 seconds.
16:00Oh my God.
16:02You have to have fun.
16:03We prepare the dishes.
16:06I'm making him laugh.
16:07We're actually neighbors.
16:08We live in the same neighborhood.
16:10That's how I found out about this place.
16:12I love to promote people that are local,
16:15that live here,
16:16that are not centered in Tulum.
16:18Because normally tourists come this way,
16:21but not this far in.
16:23So if you are looking to explore,
16:26I'm going to take you to those hidden places
16:28throughout Tulum.
16:30Well, you saw that we're not using a lot of salt.
16:34Perfect, I love it.
16:35We still use it,
16:36we only use sea salt.
16:38Okay.
16:39Is that enough salt?
16:41A little bit is enough?
16:42Yes, yes.
16:43I put it directly in the water.
16:45The clams don't need salt
16:47because they already have their sea salt.
16:49Oh, you put the salt in the water before?
16:51No, here.
16:52Okay.
16:53And that's it.
16:54Here's the flavor.
16:55Here,
16:56it's butter sage,
16:57but now I put,
16:58it has cheese inside,
16:59it has pecorino,
17:00it has fontina,
17:02it has parmesan.
17:04It's all things that already have a little bit of salt.
17:07Yes.
17:08And then,
17:09until the end,
17:10I don't see it,
17:11but I absolutely don't need to put salt
17:13because I'm leaving with the cheese.
17:15Now, I turn this off
17:16and I put the cheese.
17:17Okay.
17:18So they can see all the preparations you've done.
17:21Does it get hard?
17:22It gets all...
17:23How does it get?
17:24How does it get?
17:25I can't see your face.
17:27I'm sure your expression was very good.
17:30It has to be cream.
17:31So you're making the cream
17:33with the butter,
17:34the oil,
17:35and the parmesan cheese.
17:36There, it's off,
17:37and we wait for it to rest.
17:39This is...
17:40It's a natural way of doing the cream
17:41without using cream.
17:42So it's just butter,
17:44olive oil,
17:45and sage,
17:46and the cheese.
17:47And this way,
17:48you don't use cream,
17:49but you have that same...
17:51I like that.
17:52Yeah.
17:53The cow, okay.
17:54Look, look at this.
17:55The cream comes out.
17:57And everything.
17:58But the thing is,
17:59you have fresh cheese.
18:00It's parmesan,
18:01but it's fresh, right?
18:02That's parmesan, yes.
18:03Of course.
18:04Why?
18:05People are going to throw
18:06the cheese from the house.
18:07Because they're copying you
18:08in the house.
18:09So they're going to say,
18:10what cheese do I have?
18:11Grated cheese.
18:12And if it's any good?
18:13Yes.
18:14Well, it's not going to be
18:15as good as his, but...
18:16Obviously, more quality,
18:17more delicious,
18:18but you don't have to...
18:19But without cream.
18:20Yes, look at that.
18:21See?
18:22That's what I would have thought.
18:23It's sweet.
18:24Inside, it comes out
18:25full of cheese.
18:26I like this.
18:27Like, I would have never
18:28thought of it.
18:29Just without cream or anything,
18:30you make your own
18:31with parmesan cheese,
18:32melt in it.
18:33Good idea.
18:34Do you know why
18:35there's cream everywhere?
18:36Why?
18:37Because it costs less money.
18:38It takes longer.
18:39If you make a double,
18:40if I put a bottle of cream,
18:41it doesn't cost me anything.
18:42So if you want to save money,
18:43put the cream.
18:44That's why I like it here.
18:45I swear,
18:46all the dishes I've eaten
18:47are of high quality.
18:48They're going to love it.
18:49The cheese of the fish
18:50for the Italians
18:51is not cheese.
18:52It's not cheese.
18:53For us,
18:54everything that is seafood
18:55has a lot of cheese.
18:56It's a lot of cheese.
18:57It's a lot of cheese.
18:58It's a lot of cheese.
18:59It's a lot of cheese.
19:00It has...
19:01parsley.
19:02Parsley.
19:03This is the cheese of...
19:05This is the cheese of the Italians.
19:07Italians with seafood.
19:09We're going to assemble it.
19:10Very nice.
19:11We're going to assemble it.
19:12So he says,
19:13usually in places,
19:14they put cream
19:15because it's cheaper,
19:16so they don't want to go
19:17all the way
19:18to do their sauce this way.
19:20Let me move.
19:21Hold on.
19:22There you go.
19:25All over Mexico,
19:26with Jenny's Corda Maglia,
19:28by Miami TV.
19:31All over Mexico,
19:32Miami TV presents
19:34the series
19:35From Mexico to the World.
19:39You're going to have fun.
19:40You're going to learn new things.
19:42You're going to love
19:43many experiences,
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19:47Extensive hectares
19:48of forest and Mayan jungle,
19:50Jenny presents
19:51the mega-studio
19:52of All Over Mexico.
19:54First-level touristic facilities
19:56adapted to the natural ecosystem
19:58and to enjoy
19:59the living nature.
20:03With Jenny's Corda Maglia,
20:05you'll enjoy
20:06spiritual experiences,
20:07tourism,
20:08history,
20:09the connection
20:10with ancestral enigmas,
20:12and the most unusual adventures.
20:17All over Mexico,
20:18with Jenny's Corda Maglia.
20:21All over Mexico,
20:22with Jenny's Corda Maglia.
20:52Fresquito, fresquito.
20:58Son pequeños gorros
21:00de espinaca
21:01de lleno de queso.
21:05Te estoy presentando
21:06dos tipos de pasta.
21:08Tengo otro diez.
21:10Otro diez pastas
21:11que tú mismo haces, ¿no?
21:12Sí, de diferente forma,
21:14tamaño, nombre,
21:16como agnolotti,
21:17capellacci, cannelloni.
21:19Hay varios, ¿no?
21:21Ya, decoramos
21:22una hojita de alfajor.
21:28Parmesano rallado.
21:30Y ya está.
21:32¿Marisco o queso?
21:34¿Qué prefieres?
21:35Marisco con queso.
21:36Ahí va.
21:37Yo queso.
21:38Yo le voy al queso.
21:40Vamos a comer, ¿no?
21:41Vamos a comer.
21:42¿Nos acompaña?
21:43Vamos a ver qué tal quedó.
21:44All right, guys.
21:45We gotta try this now.
21:47I love it.
21:48It's so clean.
21:49Todo está tan limpio.
21:50Me encanta.
21:56His dog and his wife are here.
21:58It's so cute.
21:59His dog is here every day.
22:01His beautiful wife.
22:02Hi.
22:04I don't know how you're not fat.
22:06Like, I would be so fat
22:08living with somebody
22:09that cooks this good.
22:11You keep her so thin.
22:14Wait, do you cook for her?
22:16Yeah.
22:17Every day?
22:18Every day.
22:20It should.
22:21Every day?
22:45All right, guys.
22:46Let's try this.
23:16That was better.
23:24Champagne.
23:25Cerveza.
23:26Coca-Cola.
23:35It's so good.
23:36It's so good.
23:37Cheers.
23:38Cheers.
23:39It's so good.
23:40Cheers.
23:41Cheers.
23:42Cheers.
23:43It's so good.
23:44Why?
23:44Because it goes well with everything
23:46Champagne goes well with everything?
23:48If you have champagne, anything is fine
23:50No problem
23:52Well Tony, greetings to everyone
23:54and tell them where we are located
23:56so that when they visit Tulum, they come to visit you
23:58Here we are on Avenida Cuculcan
24:00in the center of Tulum
24:02next to the Central Park
24:04It's a place, Palma Central
24:06It's a place where there are
24:08food truck stands
24:10So there's a park
24:13It's all new, this area
24:15Yes, at night there's always live music
24:17There's a night of bamba
24:19of reggae
24:21night of salsa, so it's interesting
24:23and the most interesting thing
24:25is that you come here, eat something
24:27and then you go there
24:29You party
24:31You get drunk
24:33No, don't get drunk, that's bad
24:35It's cheaper
24:37than going there drunk
24:39He's like, you can get drunk here or get drunk next door
24:41where they have music and food trucks
24:43Alright guys
24:45Tony, thank you very much
24:47and greetings to Miami TV
24:49See you next time
24:51Alright guys, have an amazing evening
24:53We're going to try to see how it is
24:55and I'm going to be taking you around Tulum
24:57to my favorite places
24:59so I hope that if you come visit
25:01you can appreciate a little bit of
25:03maybe what you wouldn't be looking for
25:05but you'll end up finding
25:07See you soon