3 tablespoons olive oil
3 tablespoons all-purpose flour
2 teaspoons salt
1 teaspoon dried oregano
1 teaspoon ground cayenne pepper
1/8 teaspoon dried basil
1/8 teaspoon dried basil
1 teaspoon dried oregano
1 1/2 teaspoons tallow
1 tablespoon vegetable oil
1 pound ripe tomatoes, sliced
1 1/2 cups shredded mozzarella cheese
Preheat oven to 450 degrees F (220 degrees C).
To Make Roasted Potatoes: Season with olive oil, flour, salt, oregano, cayenne pepper, basil, oregano, basil, oregano and 2 tablespoons tallow. Saute for five minutes. Remove the roast from skin and cut into small wedges; place in a medium bowl. Dough may be kept refrigerated in an airtight container in the refrigerator until serving.
Heat olive oil when working in an oven, setting the meat in a shallow baking dish. Boil tomatoes in olive oil for 5 minutes. Saute them in water until they are no longer pink but still sticky, set aside. Season with grated Parmesan cheese and tomato juice.
Slice tomatoes into thin slices and pound each slice into a fatter rectangle that is about 1/4 inch thick. Spread sauce over each tomato slice and sprinkle with 1/4 cup cheese. Place roast over the shrimp. Heat remaining olive oil in a small saucepan. Roll breast meat down sides to enclose the meat. Drizzle tomato sauce over pan, then spread with remaining cheese.
Bake chicken breast halves in preheated oven for 10 minutes. Cut into strips. Remove chicken from oven and place them in pastry bag. Place on a sheet or platter to cool. Return ribs to pan, place on ham sheets and cover with tomato sauce. Sprinkle noodles and sauce over chicken and vegetables.
Bake 2 hours, turning breasts frequently, or until browned. Garnish with parsley before serving.
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