September is the month of the return to work and domestic life; but the desire to get back to the cooker is still low, the days are too sunny to lock oneself in the house to cook, and the desire to get back in shape after the holidays is strong.

We at Taste Piacenza have thought of everything and created a recipe especially for this time of the year: the Margherite di Gallette, delicious little pizzas made with corn cakes! You only need 4 ingredients, 15 minutes of time and a pinch of imagination! The result will be a light dish, but with the same deliciousness and tastiness as a classic Italian pizza.

Eat corn cakes as you have never eaten them before; enjoy Margherite di Gallette for a quick lunch, for a tasty aperitif, for a dinner that will leave everyone speechless or, who knows, even for a savoury breakfast slightly different from the usual!

Ingredients for 1 portion:

• 3 corn cakes (vegan corn cakes – Gallettificio Valtidone)
• 100 g ready-made sauce (choose the perfect sauce for you from Terre di San Giorgio‘s ones)
• 50 g Cacio del Po cheese (Caseificio Borgonovo) – for the vegan variant, 50 g mozzarella with rice milk (Mozzarisella – Frescolat)
• Water to taste

To personalise your Margherite di Gallette add:

• Pickled vegetables to taste (Giardiniera in agrodolce – Cascina Pizzavacca)
• Coppa ham to taste (Coppa Piacentina DOP – Salumificio La Rocca)

Preparation:

1.         Turn on the oven at 180° and wait for it to reach temperature;

2.         With the help of a spoon or brush, lightly moisten the corn cakes to make them softer, place them on a baking tray lined with baking paper and leave them to rest for a few minutes;

3.         Cut the Cacio del Po cheese into medium-sized cubes;

4.         Garnish each corn cake with about a spoonful of sauce and a few pieces of cheese. Choose the sauce you like most: tomato and basil, organic porcini mushrooms, “arrabbiata”, organic “puttanesca”, grilled aubergines, mixed vegetables, courgettes, “bolognese”, or tuna and black olives. You are spoilt for choice!

5.         Bake the corn cakes in the oven for 10 to 12 minutes.

6.         Don’t forget the most important ingredient: imagination; have fun enriching your small pizzas; can we give you a tip? Put sweet and sour giardiniera from Cascina Pizzavacca or a slice of Coppa Piacentina DOP from Salumificio La Rocca on top.

If you prefer to try the vegan variant, replace the Cacio del Po cheese with Mozzarisella and choose a sauce from: tomato and basil, organic porcini mushrooms, “puttanesca”, grilled aubergines, mixed vegetables and courgettes.

Here are Taste Piacenza’s Margherite di Gallette!