Under The Tuscan Sun Food

RAMEN UNDER THE TUSCAN SUN PIE

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.

"UNDER THE TUSCAN SUN CHICKEN"

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!