1 Tbsp. Extra virgin extra virgin olive oil |
3/8 teaspoon |
$5.99 per 16 fluid ounces
|
$0.02 |
1/2 tsp Dry basil |
0.06 teaspoon |
$2.59 per cup
|
$0.00 |
6 x Cloves garlic, finely minced |
3/4 garlic cloves |
$4.00 per pound
|
$0.02 |
1/4 c. Dry red wine |
1 1/2 teaspoons |
$0.35 per fluid ounce
|
$0.09 |
1 x Bay leaf B: THE AUBERGINE |
1/8 bay leaf |
$3.59 per 2 ounces
|
$0.03 |
2 1/2 lb Japanese aubergine, sliced 1/2" thick diameter |
5 oz |
$1.99 per item
|
$0.62 |
3 Tbsp. Extra virgin extra virgin olive oil |
1 1/8 teaspoons |
$5.99 per 16 fluid ounces
|
$0.07 |
2 x Cloves garlic, finely minced Salt and pepper C: RICOTTA CUSTARD |
1/4 garlic cloves |
$4.00 per pound
|
$0.01 |
1 lb Ricotta cheese |
2 oz |
n/a
|
|
2 x Large eggs, beaten |
1/4 eggs |
$2.53 per 12 items
|
$0.05 |
1/3 c. Parmesan cheese, grated |
2 teaspoons |
$5.49 per 6 ounces
|
$0.13 |
3 pch Freshly grated nutmeg |
3/8 pinch |
n/a
|
|
1/2 tsp Salt |
0.06 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
2 1/2 c. Lowfat milk |
1/4 cup |
$3.99 per gallon
|
$0.08 |
2 Tbsp. Unsalted butter |
3/4 teaspoon |
$3.99 per 16 ounces
|
$0.03 |
3 Tbsp. Unbleached white flour Several leaves parsley, sage, thyme, and majoram bundled together |
1 1/8 teaspoons |
$2.99 per 5 pounds
|
$0.00 |
1/4 tsp Salt |
0.03 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
2/3 c. Parmesan cheese, grated |
1 tablespoon |
$5.49 per 6 ounces
|
$0.27 |
1 1/4 c. Provolone cheese, grated |
2 tablespoons |
$2.59 per 8 ounces
|
$0.24 |
1 1/4 c. Mozzarella cheese, grated |
2 tablespoons |
n/a
|
|
1/2 c. Minced fresh basil |
1 tablespoon |
$2.59 per cup
|
$0.16 |
Total per Serving |
$1.83 |
Total Recipe |
$14.63 |