Luca & Annalisa Tortora, owners of Brisbane-based Visco Selected Fine Foods, have created the Val d’Elsa Gourmet Antipasti range, to help you with last-minute entertaining.
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Christmas entertaining can leave the most organised amongst us running around frantically at the last moment for fear of under-catering. If this sounds anything like you, then you’ll be pleased to know that Luca & Annalisa Tortora, owners of Brisbane-based Visco Selected Fine Foods, have created the Val d’Elsa Gourmet Antipasti range, to help you with last-minute entertaining.
The range offers a range of sauces, relishes and antipasti – all made using Australian produce, hand-selected by Visco’s chefs. The range is designed to make entertaining simple, without compromising on the quality or taste of your offerings. Luca’s upbringing in Tuscany, combined with Annalisa’s skills as an exceptional cook and entertainer, mean you have two passionate food professionals overseeing the operation.
Here are some of Annalisa’s tips for creative catering over Christmas: make a seafood salad using Val d’Elsa’s Seafood Antipasto (a sea-fresh mix of cooked and marinated baby octopus, mussels and prawns), mixed with boiled potato, lemon juice, olive oil and parsley; serve turkey with Beetroot Relish with Aged Balsamic Vinegar; and create the ultimate antipasti platter of cheese, cured meats, olives and for a splash of festive colour, add Val d’Elsa Truffle Pepperdews (bite-sized peppers stuffed with marscapone cheese mixed with truffle).
If you do have some time up your sleeve this festive season, try Annalisa’s recipe for Torta Salata (Savoury Tart), with pecorino cheese and potato: “served warm or cold, it’s fantastic sliced and placed on antipasti platters, use for picnic baskets or with salad for dinner. Kids also love this one in their lunch box.”
Savoury Tart with Pecorino and Potato
• Flake or puff pastry sheets (good-quality store-bought is fine)
• 200g grated pecorino cheese (Sardo or Romano or a blend of both)
• 3 medium potatoes, boiled and cooled
• 4 large eggs
• Fresh cracked black pepper
• Butter for the greasing flan dish
• Line a greased flan dish or dish of your choice with the puff pastry
• Slice the boiled potatoes and place around the base of the pastry and set aside
• Whip together very well the eggs, slowly adding in the grated cheese
• Pour the egg and cheese mixture over the potatoes
• Crack the pepper over the pie and top with a little extra grated pecorino
• Bake until firm and golden at 180°C
• Cool, slice and serve
Tip: Blind bake pastry before filling just until it starts to rise and appears like it’s drying.
Val d’Elsa Gourmet Antipasti is available from selected IGA stores and delis across the country.