Recent research reveals that some varieties of mushrooms, when pressure-cooked, unleash an exponential increase of flavonoids and vitamin C compared to raw. How is this even possible given that most foods lose their nutrients when cooked?!?
However you think these three ingredients will taste together, this dish will taste even better. I sometimes put my tasteination (taste imagination) to work when combining...
We're being sneaky this week, making this spread with dry porcini -supermarket mushrooms add volume and fresh creds to this fancy pressure cooked spread.
My 7-year old son, who calls these...
This lasagna is layer, upon layer of decadent flavor. The polenta itself is infused with lemon thyme who's fresh bright flavor contrasts with the woody mushrooms and the salty, yet sweet,...
Luisa, is an Italian reader of Hip Pressure Cooking from a little town called Pieve a Nievole in Tuscany and not very far from Firenze!
Here is Luisa's Recipe:
This dish was taught to me by my...
We have another reader from Italy that would like to share one of her recipes. Lina is from Grossetto, an area filled with Tuscan Hill Towns where the Etruscans used to live.
In Italian, meat...