Ramen al Forno

1. In a medium sized sauce pot on medium heat add your extra virgin olive oil.  Sweat your sliced garlic and sliced white onion on medium heat until translucent should be 6-8 minutes. 
2. Add canned tomatoes.  Cook for 20 minutes on medium to low heat.  Continuously stirring the sauce. 
3. Next add all of the sauces – soy sauce, sesame oil, teriyaki, ponzu, hoisin, and sweet soy glaze.  Also add the chili flakes, fresh basil, and fresh oregano.   
4. Cook the sauce for an additional 10 minutes on medium to low heat.  
5. Last add the heavy cream and remove the sauce from the heat.   
6. Pour the whole pot of sauce into a blender.  Add the butter and blend until completely velvety smooth with no specks.   
7. Reserve the sauce to the side.
8. Put the olive oil and butter in a medium sized sauté pan on low heat. 
9. Once the butter is melted add the panko and increase the heat to medium.  Constantly stir the panko, making sure they all get coated with the oil and butter.
10. Add the salt, granulated sugar, and garlic powder.  
11. Continue to cook on medium heat for 8-10 minutes constantly stirring the mix.  You should have a perfect golden brown even color on the panko when finished.
12. Pour them onto paper towel to absorb the excess oil and butter.
13. Reserve to the side for Ramen al Forno. 
14. Cook the fresh ramen noodles in lightly salted boiling water for 2 minutes. 
15. Add the cooked ramen to a small to medium sized sauté pan.   
16. Add 6 ounces of the Pomodoro Sauce. (you can add more if you’d like it to be saucier) 
17. Cook the noodles together with the sauce for one minute.  Add 1 cup of shredded mozzarella, ¼ cup Parmigiano and remove from the heat. 
18. The mozzarella and Parmigiano should be just melted into the noodles. 
19. Leave the noodles in the pan and sprinkle over the top the remaining mozzarella, parmigiano and the panko.
20. Bake at 400°F for 10 minutes or until the top is nice and crispy golden brown. 
21. Enjoy straight out of the pan or serve onto a plate and ENJOY! 

Recipe created in partnership with Chef Robbie Felice.