Under The Tuscan Sun Food

RAMEN UNDER THE TUSCAN SUN PIE

Ramen Under the Tuscan Sun Pie image

This is a great recipe to use up produce in your refrigerator before it goes bad. Not only is this recipe cost effective and it reduces waste, but it is divine! Feel free to add whatever vegetables you have on hand such as zucchini, eggplant, tomatoes, shallots, hard squash, frozen vegetables..... the list of possibilities is endless. I added cherry tomatoes and they were awesome! Serve with a salad and crusty bread.

Provided by NcMysteryShopper

Categories European

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 20

Ingredients

1/4 cup olive oil
3 (3 ounce) packages ramen noodles (save flavor pack for another time or discard)
1/2 red bell pepper, sliced and cut into one inch strips
1/4 red onion, sliced (2-3 slices)
1 small carrot, peeled and thinly sliced
3 cups broccoli florets, broken into bite sized florets
2 teaspoons garlic, minced (separated)
1 teaspoon basil (you can use a 1/4 cup fresh basil if you have it on hand)
4 eggs, beaten (separated one egg and three eggs)
1/2 cup parmesan cheese, freshly grated (separated)
1/2 cup half-and-half cream
1 tablespoon oregano
1/2 teaspoon kosher salt
3/4 teaspoon paprika
1/4 teaspoon dry mustard
3/4 teaspoon ground fennel (you can grind your seeds or even sub cumin if you have to, the fennel does make this mix)
3/4 teaspoon granulated garlic
3/4 teaspoon granulated onion or 3/4 teaspoon onion flakes
1/4 teaspoon cayenne pepper
1 pinch sugar

Steps:

Preheat oven to 400 degrees.
Add seasoning mix ingredients to a large zip lock bag or large bowl with lid. Add 1/4 cup olive oil and shake to combine. Add red bell pepper, red onion, broccoli florets and any other vegetable you have handy (total of all vegetables you use should be 4 cups or more) along with 1 teaspoon minced garlic and basil (fresh if possible.) Vigorously shake to distribute evenly. Pour contents into a roasting pan and roast for 20 minutes.
Remove vegetables and reduce temperature to 350 degrees.
Bring 4 quarts of water to a boil and throw in the ramen cakes (whole). Boil for 3 minutes, drain and place in large bowl. Add beaten egg, minced garlic, grated Parmesan cheese to the noodles and mix well to separate noodles.
Place contents into a buttered glass, ceramic or metal pie pan or even an iron skillet. Arrange noodles in the form of a crust, The noodles will be your "pie crust.".
Add roasted veggies to the top of the noodles.
Whisk 3 eggs, the remaining 1/4 cup Parmesan cheese, and 1/2 cup of half and half cream in a bowl. Pour over vegetables.
Cover with foil and bake at 350 degrees for 20 minutes.
Uncover and sprinkle with a little more cheese, and bake for 10 minutes more.
Let rest for 10 minutes then cut into wedges.

Nutrition Facts : Calories 611.8, Fat 36.9, SaturatedFat 12.7, Cholesterol 233.7, Sodium 1256.5, Carbohydrate 51.5, Fiber 1.3, Sugar 2.4, Protein 20.3

"UNDER THE TUSCAN SUN CHICKEN"

Chicken breast stuffed with cheese and figs wrapped in pancetta and served with a Marsala wine sauce.

Provided by lemieuxfemme_1593465

Categories Chicken Breast

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

6 whole boneless skinless chicken breasts
1/2 cup whole milk ricotta cheese
1/2 cup Fontina cheese, grated
1/2 cup chopped dried mission figs
fresh sage, - 12 leaves
1 large shallot, finely minced
flat-leaf Italian parsley, finely chopped - 2 t
unsalted butter - 1 stick
pancetta, - 6 slices
unsalted chicken stock, - 1/2 c
marsala wine, - 1/2 c
kosher salt & fresh ground pepper
extra virgin olive oil

Steps:

Prepare chicken breasts by splitting whole breast and using flat end of meat tenderizing tool to flatten each breast to about 1/4 inch in thickness, (placing breast in large plastic freezer bag, before flattening works well).
Store prepared chicken in refrigerator, while preparing filling.
Sautee shallot and garlic in 2 tablespoons unsalted butter, just until tender, cool slightly.
Mix together the ricotta, fontina cheese, shallots, garlic, and chopped figs, mix well; then add parsley, 1/2 teaspoon salt and ground pepper.
Fill chicken breasts with 1 tablespoon filling, roll, place 2 whole sage leaves on top of chicken breast, (seam side down), then wrap 1 slice of pancetta.
Continue to fill and wrap remaining chicken breasts then place in large dutch oven or similar heavy baking pan, that has been coated with olive oil.
Before baking drizzle chicken breast with olive oil, and sprinkle with cracked black pepper.
Bake uncovered at 350 for 30 to 40 minutes.
Remove chicken to platter and cover with foil. Deglaze baking pan, over medium heat with chicken broth and Marsala wine, let reduce to about 1/2 then swirl in 1 tablespoon of cold unsalted butter.
Pour sauce over chicken, and garnish with sprigs of Italian parsley and halved fresh figs.
Mangia!

Nutrition Facts : Calories 363.6, Fat 8.5, SaturatedFat 4.2, Cholesterol 157.8, Sodium 244.3, Carbohydrate 9.2, Fiber 1.2, Sugar 6.1, Protein 59.6

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