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2020 Culinary Resolution Ideas from the Icons of European Taste


Each New Year, many of us set out with the expectation of sticking to our annual resolutions and achieving the goals we’ve set for ourselves. For some, this is an intimidating task, but it doesn’t have to be that way. If you have a culinary resolution for 2020, to learn how to cook, cook more or just improve your skills, Icons of European Taste has created simple recipes that are a sure way to make sticking to your goal an easier feat this year.

Icons of European Taste celebrates traditional, authentic and unique foods from across Europe. It brings together the producers of Prosciutto di San Daniele PDO, Grana Padano PDO and Prosciutto di Parma PDO, which are products hailing from Europe with a universal appeal. All three products are certified PDO (Protected Designation of Origin), meaning they are made according to traditional methods in specific geographic regions. The PDO certification ensures that the quality of these foods stay consistent and are never compromised, therefore always maintaining their unique taste.

Check out the below recipes for fresh, light dishes that incorporate authentic Italian ingredients. From a Peach and Prosciutto di San Daniele Salad, Shaved Zucchini and Asparagus Salad with Grana Padano and Portobello Mushrooms with Goat Cheese and Prosciutto di Parma, these simple dishes are guaranteed to impress you, your family and any belated holiday guests you may have.

1. Peach and Prosciutto di San Daniele Salad
Ingredients:

  • 4 peaches, cut into thirds, pits removed
  • 4 cups baby spinach
  • 1½ cups chopped snow peas
  • ½ cup sliced red onion
  • 8 cherry tomatoes, halved
  • ½ cup coarsely grated seedless cucumber
  • 1 tablespoon chopped fresh mint
  • 3 tablespoons olive oil
  • 1 tablespoon red wine or balsamic vinegar
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 12 thin slices (about 6 ounces) Prosciutto di San Daniele
  • Mint sprigs (optional)

Directions:
Heat broiler. Place peaches cut side up on a broiler pan. Broil until edges are golden and flecked with brown, 3 to 6 minutes. In a large bowl, toss spinach, snow peas, onion, tomatoes, cucumber and mint. In a small bowl, combine oil, vinegar, salt and pepper. Add to salad and toss. Wrap a slice of Prosciutto di San Daniele around each peach piece. To serve, divide salad equally between four plates. Place three of the wrapped peaches alongside each salad. Garnish with a mint sprig, if desired. (Makes 4 portions)

2. Shaved Zucchini and Asparagus Salad with Grana Padano
Ingredients:

  • 1 cup raw asparagus shavings (use vegetable peeler)
  • ¾ cup shaved Grana Padano, packed
  • ½ cup raw, green zucchini shavings (use vegetable peeler)
  • ½ cup finely chopped onions
  • 6 tablespoons extra-virgin olive oil
  • ¼ cup toasted pine nuts
  • ¼ cup fresh, flat leaf parsley leaves
  • ¼ cup fresh oregano leaves
  • 3 tablespoons lemon juice
  • 1 small shallot, finely chopped
  • 1 teaspoon finely grated lemon rind
  • ¾ to 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • Shaved Grana Padano for garnish

Directions:
In a large bowl, toss all ingredients together. Transfer to a platter and garnish with more shaved Grana Padano. (Makes about 4 cups)

3. Portobello Mushrooms with Prosciutto di Parma and Goat Cheese
Ingredients:

  • 3 tablespoons olive oil
  • 2 cloves garlic, crushed
  • 4 large portobello mushrooms, stems removed
  • ½ teaspoon salt
  • 8 oil-packed sun-dried tomatoes, drained, coarsely chopped
  • ¾ cup crumbled goat cheese
  • 8 thin slices (about 4 ounces) Prosciutto di Parma
  • 1 tablespoon minced, fresh sage

Directions:
In a small saucepan over low heat, warm oil. Sauté garlic until fragrant, about 4 minutes. Remove from heat; set aside. Prepare a gas or charcoal grill to cook on medium heat. Lightly oil the grill rack. Brush both sides of mushrooms with the garlic oil. Sprinkle with salt and place in the center of the grill with the gill-side down; cover. Grill until they give off their juices, about 3 minutes. Turn mushrooms and top with tomatoes and cheese. Cover; grill until cheese melts, about 3 minutes. Remove to serving plates, drape Prosciutto di Parma slices over the mushrooms. Sprinkle with sage and serve. (Makes about 4 portions)

Look for the Prosciutto di San Daniele PDO, Grana Padano PDO and Prosciutto di Parma PDO logos in stores to ensure the purchase of authentic and quality Italian products.

To find more information and recipe ideas with these products, visit www.iconsofeuropeantaste.eu


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