Open Faced Ravoilo With Artichokes, Portobello Mushrooms, And A Basil Oven Roasted Tomato Vinaigrette
Serves: 4
Imelda VonRueden
1 January 1970
Based on User reviews:
54
Spice
61
Sweetness
47
Sourness
44
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
Directions:
1
Preheat oven to 400 degrees
2
In a bowl, season portobello mushroom with salt and pepper, and 2 tablespoons of olive oil
3
Place it on a baking sheet and roast for 10 to 15 minutes or until tender
4
In the same bowl, repeat the same process with the tomatoes
5
Clean and peel the baby artichokes
6
Place the peeled artichokes in a bowl of ice water, juice from a lemon, and the lemon itself
7
Roast the artichokes the same way you did the mushroom and tomatoes
8
To make the vinaigrette, take half of the roasted tomatoes and place them in a blender with the rice wine vinegar, 1/2 cup olive oil, and salt and pepper
9
Blend until smooth
10
In a saucepan, boil 2 quarts of water
11
Season the water with 1/4 cup olive oil, salt and pepper
12
Place pasta sheet in the boiling water for 30 seconds to a minute, until tender or al dente
13
Remove the pasta and lay it on a platter, garnish with fresh basil and additional roasted vegetables
14
Serve with vinaigrette