The pizzaiola rolls in a pressure cooker, a tasty, delicious, and quick-to-prepare second course.
The pizzaiola rolls are made with chicken, lighter and more economical than veal, ideal for the whole family.
For this recipe, we used the Lagostina Irradial Control Lagoeasy’Up, 5 L, 8.66 inches pressure cooker and it was immediately easy to use, with a few tricks it became our kitchen ally.
In the recipe, you will also find the procedure with the Multicooker.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for pizzaiola rolls in a pressure cooker:
- 8 slices chicken breast (cut into thin slices)
- 8 slices scamorza cheese
- 4 slices cooked ham
- 1 yellow onion (small)
- 2/3 cup tomato sauce or pulp
- 3 tbsp extra virgin olive oil
- to taste fine salt
- to taste pepper
- to taste dried oregano (optional)
Tools for pizzaiola rolls in a pressure cooker:
- 1 Pressure Cooker
- 1 Knife
Steps for preparing and cooking pizzaiola rolls:
Cut the slices of cooked ham in half.
Peel the onion and slice it very thinly.
On a cutting board, place the chicken breast slices, thin them well with a meat tenderizer, and place a slice of scamorza cheese and a slice of ham on top.
Slightly salt and fold the edges of the meat inside so that not too much cheese leaks out during cooking. Roll the meat onto itself and secure it with a toothpick.
Repeat this procedure with all available meat.
In the pressure cooker, place the extra virgin olive oil and the previously sliced onion. Cook for a few minutes, then add the rolls, salt them, and brown them well on all sides.
Add the tomato sauce or pulp, season with salt and pepper, and close the pressure cooker.
If desired, you can sprinkle some dried oregano.
Cover the pot with its lid, set the valve to the pressure cooker image, increase the heat, and when the pot is steaming and the red valve rises, lower the gas and cook for 15 minutes.
After 15 minutes, turn off the gas, release the steam from the pressure cooker by setting the valve to the steam image, and when the red valve lowers, you can open the pot.
Serve the rolls with the sauce that has formed, it’s great to serve them with slices of toasted bread… dipping is almost a must.
COOKING IN THE MULTICOOKER:
The ingredients and quantities are the same, use the SAUTE program to brown the meat, then continue with PRESSURE COOKING, the times remain unchanged.
