The Gastronomic Horoscope
Let's discover the tasty Zodiac of Taste 9
Every zodiac sign matched with a recipe of the Chef Roberto Valbuzzi, with a selection of products of the far.
Illustrations by Ottavia Vianson
AriesBack to top
Trofiette pasta with black Badda beans of Natura in Tasca
Soak the beans for at least one night.
TaurusBack to top
Creamy pea and courgette soup with amaretto, crunchy breadcrumbs and lard cream of Antica Macelleria Falorni
GeminiBack to top
Fig and berry tart with hazelnut cream of Papa dei Boschi laced with port, orange and cinnamon
CancerBack to top
Nougat of Relanghe "semifreddo"
LeoBack to top
Duck breast smoked with natural algae of Sane Bontà and a fruit sauce
VirgoBack to top
Hay-cooked trout and oat flakes of Molino Rossetto with baby carrots
LibraBack to top
Risotto with creamy tomato, grape must of Antica Acetaia Toscana, Burrata and breadcrumbs
for 4 people
360 g of Carnaroli rice,
200 ml of cooked grape must,
10 baby plum tomatoes,
150 g of Burrata,
1 litre of vegetable stock,
1 glass of dry white wine,
15 g of butter,
1 handful of basil,
1 sprig of fresh thyme,
50 g of Parmigiano,
4 slices of dry rye bread,
Extra virgin olive oil (as required),
PRIMIA salt and pepper (as required).
How to prepare:
Place the grape must in a frying pan and leave it to reduce by half.
Place a knob of butter into a large pan along with the chopped shallot and leave to go golden. Then add the rice.
Pan-toast the rice well and add the wine.
Wet the rice with the hot stock and continue to cook in this way, making sure you stir well every now and again.
Prepare the cream of tomatoes by blending the tomatoes with a drizzle of oil and the basil until you get a smooth cream. Sieve and season with salt and pepper.
Now for the crunchy bread topping. Use a food mixer to mix the bread with the thyme and a pinch of salt. Then toss in a hot, non-stick pan with a drizzle of oil until you get a crunchy powder. Put to one side.
Once the rice is cooked, remove from the heat and add a knob of butter and the grated parmesan. Stir well and serve with the cream of tomatoes, the burrata and the crunchy bread topping.
Finish off with the grape must sauce.
ScorpioBack to top
Burnt wheat of Molino Rossetto sbrisolona cake with strawberries, moscato and raisins
200 g of almonds,
SagittariusBack to top
Acquarello rice and ricotta cake
300g cow's ricotta cheese,
CapricornBack to top
Candele pasta of Pastificio di Gragnano in Corsa with Bra sausage, asparagus, castel magno cheese and wild flowers
360 g of Gragnano candele pasta,