Gnocchi di potatoes with pumpkin mamma emma<\/a>. What makes this recipe so interesting, however, is undoubtedly the turgia salami. <\/p>
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\nTurgia sal<\/strong> ami is a typical and traditional Piedmontese<\/strong> salami made from the meat of cows that are no longer productive, and therefore destined for slaughter, and the addition of pork lard, salt, pepper, nutmeg and other spices, garlic, and sometimes local red wine. The term turgia, in fact, is used in Piedmontese to refer to a barren cow, now at the end of its productive career, or a dairy cow that has not given birth to calves. <\/p>
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\nTurgia salami has ancient origins<\/strong>. It originated from the need of farmers not to waste the meat of farm animals, even if it was not very valuable. Over time, turgia salami has undergone a qualitative evolution. Today, in fact, the raw material used to prepare it is of higher quality than in the past, but turgia salami remains conceptually an extremely traditional product. <\/p>
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\nFinding turgia salami outside Piedmont is quite difficult. If you still want to try this recipe, you can substitute it with fresh sausage to be cooked beforehand.<\/p>
\n","protected":false},"excerpt":{"rendered":"
Easy to prepare and super tasty: these are pumpkin gnocchi with turgia salami, parmesan cheese and fennel
The recipe for pumpkin gnocchi with turgia salami, parmesan and fennel comes to us from vitofoodplanner. A few ingredients result in a truly curious and tasty dish to prepare with the much-loved Gnocchi di potatoes […]<\/p>\n","protected":false},"featured_media":7326,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":""},"recipe_tag":[],"recipe_product":[71],"class_list":["post-7324","recipe","type-recipe","status-publish","format-standard","has-post-thumbnail","hentry","recipe_product-gnocchi-di-patate-con-zucca"],"acf":[],"yoast_head":"\n
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