photo & recipe: m. charles
printable version here

What does 20CHF get you now a days? Sure the economy isn’t at its best but that doesn’t mean we have to eat bread and potato water just yet. CHEAP EATS features gourmet recipes with high quality ingredients for under 20CHF (€13).
This Issue : Mint Butternut Squash Ravioli with Lemon Butter, White Eggplant and Salad with Sliced Egg = TOTAL 18.50CHF . Serves 4

1 pkg/120g Mixed green salad
1 pkg/ 128g Nuss salad
1 egg omega
1 tbsp olive oil
1 tsp soja sauce
1/2tsp thai chili sauce

  • 1. Boil egg until hard. Peel when cool and set aside.
  • 2. Mix salads together in a large salad bowl.
  • 3. Mix olive oil, soja sauce and thai chili sauce together and pour over salad.
  • 4. Mix salad again.
  • 5. Slice hard boiled egg on top and serve.

  • Ravioli
    1 pkg/ 250g of Wanton skin
    1lb Butternut squash
    100g Mint (stems cut)
    1 Lemon
    1 Red onion (chopped)
    2 cloves garlic (crushed)
    2 tblspn butter
    1 omega egg
    1 pkg/200g White eggplant
    1 tbsp olive oil

  • 1. Pre heat oven to 225°C
  • 2. Cut butternut squash in half and remove seeds. Place tspn of butter in well of each half of squash.
  • 3. Place squash on baking tray with ? cup water and cover with tinfoil.
  • 4. Place tray in oven for 45-60 mins. After 30 mins, remove foil and let bake until golden brown.
  • 5. Remove squash from oven and let it cool until it s no longer hot.
  • 6. Place olive oil in hot pan. Add onions and garlic and cook until brown. Remove from heat.
  • 7. Scoop out squash into processor.
  • 8. Add onion mixture, zimt, nutmeg, mint, coarse salt and pepper to squash in food processor. Puree until desired texture.
  • 9. Place wanton skins on a baking paper. Cut each skin in half. (OPTIONAL: you can use a cookie cutter to cut ravioli into desired shape)
  • 10. Place a tsp of puree in the center of the wanton square.
  • 11. Brush beaten egg on the edge of half wanton skin.
  • 12. Fold skin and gently press egdes together sealing purre in.
  • 13. In batches of 12, place ravioli in boiling water until they float to the top (approx. 1min). Strain.
  • 14. Melt butter and add lemon juice to melted butter. Stir.
  • 15. Pour butter over ravioli and serve.

  • White eggplant
  • 1. Cut white eggplants in half.
  • 2. Sautee seed side down in oil until light brown around the edges. Do the same on the other side.
  • 3. Place on paper towel to remove excess oil, then serve.

  • VINI VERGANI recommends: Sicilia IGT Salgalaluna 2007,
    Producer: Miceli, Sciacca 100% Grillo
    Degustation notes: Bright color of golden yellow. Scent of blossoms, bananas and kiwi. Dry flavor but fruit pointed; Fresh, feisty and rich in nuances.