Free Recipe Open Faced Ravoilo with Artichokes
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Open Faced Ravoilo with Artichokes Recipe
1 Portobello mushroom
Salt and pepper
1 c Olive oil
2 Tomatoes; peeled, seeled and
; raosted
4 Baby artichokes
1 Whole lemon; cut in half
1/4 c Seasoned rice wine vinegar
1 Sheet herb pasta
1 sm Bunc basil
Open Faced Ravoilo with Artichokes Preparation
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. Yield: 4 servings Converted by MC_Buster. Recipe by: CHEF DU JOURSHOW #DJ9427 – JOHN TESAR Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
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