Laura Pazzaglia is the founder of the Hip Pressure Cooking website.
She’s an industry-recognized expert in pressure cookery serving the last decade as a consultant for manufacturers in Europe and America and performing demonstrations worldwide.
Laura does more than write and test recipes, her books and articles explore the mechanics of pressure cooking, how ingredients react under pressure and the nutritional benefits of pressure cooking- one of her articles is cited in scientific literature.
She has appeared in several infomercials and pressure cooker demonstration videos. But, mostly, she prefers giving classes and live product demonstrations where cooks can taste the benefits of pressure cooking. She produced a free video series using the Instant Pot, Pressure Cooking School, to reach and teach more cooks the ease of pressure cookery.
Currently, Laura lives in Italy near Rome and travels frequently to the United States and Europe to share her passion for kitchen technology. She holds a green belt in Goshin Do (Shotokan Karate specialty) and when not cooking or writing she is defending and attacking her way to a black belt.
Previously, she spent about 15 years as an information technology professional in San Francisco and California’s Silicon Valley.
Very tasty! But there is no mention of use for the vegetables that are removed. I would suggest cutting up veggies into bite size pieces and cooking everything at once for 7 minutes. I don’t think the pastina is even necessary.
While this tastes good, I take exception to it being celiac (there are breadcrumbs in the meatballs), and the total cooking time stated: 10 minutes. It says 5-7 mins for the veggies, plus 7-10 minutes for the meatballs, plus boiling the pastina, another 8 mins. Which gives 20-25 mins.
Delicious! I cut up the veggies and leave them in the broth. Also, the directions say to use the oil and vinegar as a dressing for your side dish of veggies… i just put that in the soup too. Amazing!!
I keep making this recipe. I just dont get tired of it!
I like this recipe but the broth needs to be seasoned more…I used a tablespoon of oregano, thyme, parsley and garlic powder before cooking.
Also, the given timing is way off. ..it takes way more than 10 minutes to prep. The mini meatballs take longer than 10 minutes to make.
The cooking time of 10 minutes does not include the time it takes to get to pressure…almost 10 minutes each time before cooking at high pressure.