- 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.
- Add canned tomatoes. Cook for 20 minutes on medium to low heat. Continuously stirring the sauce.
- 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.
- Cook the sauce for an additional 10 minutes on medium to low heat.
- Last add the heavy cream and remove the sauce from the heat.
- Pour the whole pot of sauce into a blender. Add the butter and blend until completely velvety smooth with no specks.
- Reserve the sauce to the side.
- Put the olive oil and butter in a medium sized sauté pan on low heat.
- 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.
- Add the salt, granulated sugar, and garlic powder.
- 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.
- Pour them onto paper towel to absorb the excess oil and butter.
- Reserve to the side for Ramen al Forno.
- Cook the fresh ramen noodles in lightly salted boiling water for 2 minutes.
- Add the cooked ramen to a small to medium sized sauté pan.
- Add 6 ounces of the Pomodoro Sauce. (you can add more if you’d like it to be saucier)
- Cook the noodles together with the sauce for one minute. Add 1 cup of shredded mozzarella, ¼ cup Parmigiano and remove from the heat.
- The mozzarella and Parmigiano should be just melted into the noodles.
- Leave the noodles in the pan and sprinkle over the top the remaining mozzarella, parmigiano and the panko.
- Bake at 400°F for 10 minutes or until the top is nice and crispy golden brown.
- Enjoy straight out of the pan or serve onto a plate and ENJOY!
Recipe created in partnership with Chef Robbie Felice.
