Massimo Di Vuolo – Chef/Owner Due Lire
Lincoln Square Ravenswood Restaurant Week At Home
Orders will be taken March 1st & March 2nd.
Bring multi-course, chef-driven meals to your dining room table with Lincoln Square Ravenswood Restaurant Week at Home. Order your prix-fixe dinner ahead of time for pick-up on March 3rd or 4th.
Mozzarella & Melanzane
(Eggplant and Fresh Mozzarella in a cherry tomatoes sauce)
Serves 2-4 people
2 ball of fresh mozzarella cheese (8oz)
2 baby (Chinese) eggplants sliced in ¼ inch
1/3 cup of olive oil
1 pint of cherry tomatoes
1 tbs balsamic vinaigrette (equal parts of balsamic vinegar and olive oil)
2 slices of Italian bread
1 gloves of garlic sliced
A small bunch of basil leaves
A pinch of chili flakes
Salt and Pepper for seasoning
Extra Virgin olive oil for garnish
In a medium skillet heat half of the olive oil. When it is hot add the sliced eggplant. Cook for few minutes or until a nice dark golden color. Remove it from the pan and put in a bowl add the balsamic vinaigrette and season with salt and pepper. In the meantime in a small pot add the rest of olive oil and the garlic. Let the garlic get light golden and add the halved cherry tomatoes. Cook for about 8 minutes add the fresh basil, the chili flakes and stir for a minute or two. Season with salt and pepper. Remove from the stove and pour in a medium size serving platter. Add the fresh mozzarella, cut in 8 wedges, on top of the tomatoes and the eggplants around the cheese. Garnish with fresh basil leaves and extra virgin olive oil. Serve with Italian bread previously grilled. Enjoy!