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.
When to add tomatoes?
This was delisious! I didnt have zucchini so used snap peas. No fresh basil on hand so used vegan pesto from last summer. Added 2 large cloves of garlic with the onion pepper portion…sooo yummy!
Delicious, made this more than once!! I did make some changes based on my preference. Used red onions (milder and sweeter), and sweet potatoes (prefer to white potatoes). I added cheery tomatoes when pressure cooking rather than after, I find it taste better. Omitted capers, pine nuts and raisins (just my preference). If i don’t have fresh basil I use dries basil flakes and sometimes add a bit of oregano.