Recipe courtesy of John Tesar
Open Faced Ravoilo with Artichokes, Portobello Mushrooms, and a Basil Oven Roasted Tomato Vinaigrette
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 598
- Total Fat
- 55
- Saturated Fat
- 8
- Carbohydrates
- 26
- Dietary Fiber
- 10
- Sugar
- 4
- Protein
- 7
- Cholesterol
- 0
- Sodium
- 773
- Total: 1 hr 10 min
- Prep: 30 min
- Cook: 40 min
Ingredients
1 portobello mushroom
Salt and pepper
1 cup of olive oil
2 tomatoes, peeled, seeled and raosted
4 baby artichokes
1 whole lemon, cut in half
1/4 cup seasoned rice wine vinegar
1 sheet of herb pasta
1 small bunch of basil
Directions
- Preheat oven to 400 degrees.
- In a bowl, season portobello mushroom with salt and pepper, and 2 tablespoons of olive oil. Place it on a baking sheet and roast for 10 to 15 minutes or until tender. In the same bowl, repeat the same process with the tomatoes. Clean and peel the baby artichokes. Place the peeled artichokes in a bowl of ice water, juice from a lemon, and the lemon itself. Roast the artichokes the same way you did the mushroom and tomatoes. 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. Blend until smooth. In a saucepan, boil 2 quarts of water. Season the water with 1/4 cup olive oil, salt and pepper. Place pasta sheet in the boiling water for 30 seconds to a minute, until tender or al dente. Remove the pasta and lay it on a platter, garnish with fresh basil and additional roasted vegetables. Serve with vinaigrette.