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Thread: Auberge "alla pizzaiola".

  1. #1
    Anjul Guest

    Default Auberge "alla pizzaiola".

    Hi there,
    Today I was cooking auberge: i sliced one, put in a hot fryer 5 min, then I washed slices and covered by tomato sup.
    I put all of them in a oven for 10 minutes, then i put on them marjoram, mozzarella and a little bit of rosemary. Then, 5 minutes more in oven (170C).
    They were very good with a good taste but they were hard, tough ..

    Has anyone some good tips to cook auberges?

    Thanks,

    Lorenzo.

  2. #2
    Julie Bove Guest

    Default Re: Auberge "alla pizzaiola".

    Anjul wrote:
    > Hi there,
    > Today I was cooking auberge: i sliced one, put in a hot fryer 5 min,
    > then I washed slices and covered by tomato sup.
    > I put all of them in a oven for 10 minutes, then i put on them
    > marjoram, mozzarella and a little bit of rosemary. Then, 5 minutes
    > more in oven (170C).
    > They were very good with a good taste but they were hard, tough ..
    >
    > Has anyone some good tips to cook auberges?
    >
    > Thanks,
    >
    > Lorenzo.


    Why in the world would you wash the deep fried slices? And why would you
    deep fry them and then put them in the oven? They don't need to be cooked
    twice. Brush with olive oil, season and bake until almost done, then put
    your cheese on. Or... Brush with olive oil, pan fry until soft, season and
    do the same. In the second case you are not trying to cook them more. You
    are only melting the cheese.



  3. #3
    Tom Del Rosso Guest

    Default Re: Auberge "alla pizzaiola".

    Anjul wrote:
    > Hi there,
    > Today I was cooking auberge: i sliced one, put in a hot fryer 5 min,
    > then I washed slices and covered by tomato sup.
    > I put all of them in a oven for 10 minutes, then i put on them
    > marjoram, mozzarella and a little bit of rosemary. Then, 5 minutes
    > more in oven (170C).
    > They were very good with a good taste but they were hard, tough ..
    >
    > Has anyone some good tips to cook auberges?


    Auberges? A pop music album named after the French word for "inn"? Is it
    something you can eat too?


    --

    Reply in group, but if emailing add one more
    zero, and remove the last word.



  4. #4
    Steve Pope Guest

    Default Re: Auberge "alla pizzaiola".

    Julie Bove <[email protected]> wrote:

    >Anjul wrote:


    >> Hi there,
    >> Today I was cooking auberge: i sliced one, put in a hot fryer 5 min,
    >> then I washed slices and covered by tomato sup.
    >> I put all of them in a oven for 10 minutes, then i put on them
    >> marjoram, mozzarella and a little bit of rosemary. Then, 5 minutes
    >> more in oven (170C).
    >> They were very good with a good taste but they were hard, tough ..


    >> Has anyone some good tips to cook auberges?


    >Why in the world would you wash the deep fried slices?


    My guess is the OP, for whom English is a second language, means he
    blotted the oil from them after frying them.

    Steve

  5. #5
    S Viemeister Guest

    Default Re: Auberge "alla pizzaiola".

    On 9/28/2012 9:24 PM, Tom Del Rosso wrote:
    > Anjul wrote:
    >> Hi there,
    >> Today I was cooking auberge: i sliced one, put in a hot fryer 5 min,
    >> then I washed slices and covered by tomato sup.
    >> I put all of them in a oven for 10 minutes, then i put on them
    >> marjoram, mozzarella and a little bit of rosemary. Then, 5 minutes
    >> more in oven (170C).
    >> They were very good with a good taste but they were hard, tough ..
    >>
    >> Has anyone some good tips to cook auberges?

    >
    > Auberges? A pop music album named after the French word for "inn"? Is it
    > something you can eat too?
    >

    Eggplant.


  6. #6
    Anjul Guest

    Default Re: Auberge "alla pizzaiola".

    Il giorno sabato 29 settembre 2012 03:50:47 UTC+2, S Viemeister ha scritto:
    > On 9/28/2012 9:24 PM, Tom Del Rosso wrote:
    >
    > > Anjul wrote:

    >
    > >> Hi there,

    >
    > >> Today I was cooking auberge: i sliced one, put in a hot fryer 5 min,

    >
    > >> then I washed slices and covered by tomato sup.

    >
    > >> I put all of them in a oven for 10 minutes, then i put on them

    >
    > >> marjoram, mozzarella and a little bit of rosemary. Then, 5 minutes

    >
    > >> more in oven (170C).

    >
    > >> They were very good with a good taste but they were hard, tough ..

    >
    > >>

    >
    > >> Has anyone some good tips to cook auberges?

    >
    > >

    >
    > > Auberges? A pop music album named after the French word for "inn"? Isit

    >
    > > something you can eat too?

    >
    > >

    >
    > Eggplant.


    Eggplant. Or, for google:translate... auberges :S

  7. #7
    Brooklyn1 Guest

    Default Re: Auberge "alla pizzaiola".

    Anjul wrote:
    >
    >Today I was cooking auberge: i sliced one, put in a hot fryer 5 min,
    >They were very good with a good taste but they were hard, tough ..
    >Has anyone some good tips to cook auberges?


    Slice into thick slabs (3/4"), coat lightly with oil, season to taste
    (oregano, garlic powder, s n'p, etc.), and grill on medium heat until
    just tender or to taste ( ~5 min per side).


  8. #8
    Anjul Guest

    Default Re: Auberge "alla pizzaiola".

    Il giorno sabato 29 settembre 2012 20:08:20 UTC+2, Brooklyn1 ha scritto:
    > Anjul wrote:
    >
    > >

    >
    > >Today I was cooking auberge: i sliced one, put in a hot fryer 5 min,

    >
    > >They were very good with a good taste but they were hard, tough ..

    >
    > >Has anyone some good tips to cook auberges?

    >
    >
    >
    > Slice into thick slabs (3/4"), coat lightly with oil, season to taste
    >
    > (oregano, garlic powder, s n'p, etc.), and grill on medium heat until
    >
    > just tender or to taste ( ~5 min per side).


    Thanks! I'll try!

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