CHEF MARK
McEwan
WITH MORE TIME AT HOME AND LESS ACCESS TO OUR FAVORITE RESTAURANT EATS,
CANADIANS ARE EXPERIMENTING IN THE KITCHEN AND ELEVATING THEIR HOME
COOKED MEALS.
If you’re looking to add a dash of history and tradition to your dinner, consider adding authentic foods imported
from the European Union. Grocery stores remain stocked with a range of authentic European foods to try. Thanks
to Canada’s free trade agreement with the European Union, they are more affordable than ever.
When you pair the unique texture of Polish cottage cheese with a salty Italian Prosciutto di Parma PDO, you’ve
got an easy summer appetizer. - Mark McEwan- Chef/Owner of The McEwan Group. Prepared in collaboration with the European Union
campaign More Than Food Canada. - www.morethanfood.ca
Roasted Beets with Polish Cottage Cheese
and Italian Prosciutto di Parma PDO
INGREDIENTS
1/2 lb organic beets (a variety of
shapes and colors – pink,
yellow and purple)
1/3 cup olive oil
1 300g jar Le Conserva della
Nonna Cipolline onions in
Balsamico di Modena PDO
1/4 loaf of Westfälischer
Pumpernickel PGI bread
1 250g package of Polish
cottage cheese (or fresh
soft ricotta, or labneh)
1/3 cup Italian Prosciutto di Parma
PDO, thinly sliced
1 head baby gem lettuce
1 head blonde frissee lettuce
1 jar Italian truffle honey
DIRECTIONS
Boil each color beet in its own pot until fork tender.
Remove from water and peel. Cut into various
shapes and sizes.
Heat a pan over medium-high heat and add olive
oil. Roast beets until well colored then remove
from heat and cool to room temperature.
Pour entire contents of jarred onions into a pot.
Cook over medium heat until onions are softened
and liquid is reduced by half. Remove from heat
and cool to room temperature. Cut a few in half
and leave some whole.
Thinly slice Westfälischer Pumpernickel PGI bread
and bake at 350°F until crispy. Break into large
rustic pieces.
To assemble, smear the Polish cottage cheese in
an oval on a dark colored plate. Place the beets
around the cheese, making sure to not cover the
bright white cheese. Place a few pumpernickel
crisps standing up against the beets to add height.
Drape a couple pieces of torn Italian Prosciutto
di Parma PDO around the salad, making sure to
keep height and not hide any other ingredients.
Remove leaves from baby gem and only use the
baby center. Add a few leaves around the plate.
Cut a few nice pieces of the blonde frisée and place
around plate to add contrast. Spoon a few braised
onions with its liquid around the salad. Finish with
a drizzle of Italian truffle honey.
Photo by
Food Network