Once the cooking cycle is finished, press CANCEL and release the pressure manually by moving the pressure-release knob to venting, covering your hand with a towel or oven mitt. Lock the lid in place, set the pressure-release knob to sealing, select PRESSURE at the high setting, and set the cook time to 9 minutes. Nestle the chopped tomatoes around the thighs (they can scorch on the bottom of the pot), trying not to cover the chicken completely. Return the chicken to the pot, skin side up (overlapping is okay), along with any accumulated juices. Stir in the wine, scraping up any darkened bits on the bottom of the pot. Cook, stirring constantly until the garlic is fragrant, 1 to 2 minutes. Add the bell pepper, if using, and garlic. Stir the onions into the oil and rendered fat left in the pot and cook, stirring often, until the onions are translucent, about 5 minutes. Just make sure to save 1/3 cup of the wine for pressure-cooking the chicken. If the message persists, splash in a little wine, scraping up any browned bits. If at any point your Instant Pot shows the HOT message and shuts down, reduce the heat setting and wait for it to come back on (often it will cool down enough when you add the second batch of thighs or, subsequently, the onions). Add half of the thighs to the pot, skin side down, and cook until browned, 5 to 7 minutes, then transfer to a plate. In your electric multicooker on the highest SAUTE or BROWN function, heat the oil for 3 minutes or until it starts to shimmer. Season lightly with salt and pepper on both sides. Beautifully illustrated with line drawings throughout, Essentials of Classic Italian Cooking brings together nearly five hundred of the most delicious recipes from the Italian repertoire in one indispensable volume.Īs the generations of readers who have turned to it over the years know (and as their spattered and worn copies can attest), there is no more passionate and inspiring guide to the cuisine of Italy.Pat the chicken dry. This is the go-to Italian cookbook for students, newlyweds, and master chefs, alike.

Polenta Shortcake with Raisins, Dried Figs, and Pine Nuts.

Chestnuts Boiled in Red Wine, Romagna Style.

Tortelli Stuffed with Parsley and Ricotta.

In these pages, home cooks will discover:

In this, her magnum opus, she gives us a manual for cooks of every level of expertise-from beginners to accomplished professionals. Marcella Hazan introduced Americans to a whole new world of Italian food. “If this were the only cookbook you owned, neither you nor those you cooked for would ever get bored.” -Nigella Lawson

A timeless collection of classic Italian recipes-from Basil Bruschetta to the only tomato sauce you’ll ever need (the secret ingredient: butter)-beautifully illustrated and featuring new forewords by Lidia Bastianich and Victor Hazan A beautiful new edition of one of the most beloved cookbooks of all time, from “the Queen of Italian Cooking” ( Chicago Tribune).

Classic italian cooking marcella hazan