| 1 lb dry cod as proportionately thick as possible (baccala) |
2 oz |
$7.99 per pound
|
$1.00 |
| 3 c. all-purpose flour plus more if needed |
1/3 cup |
$2.99 per 5 pounds
|
$0.06 |
| 4 x Large eggs extra-large |
1/2 eggs |
$2.53 per 12 items
|
$0.11 |
| 1 c. extra-virgin extra virgin olive oil |
2 tablespoons |
$5.99 per 16 fluid ounces
|
$0.37 |
| 1 lrg baking potato boiled, peeled, and riced or possibly mashed |
1/8 potato |
$0.50 per pound
|
$0.05 |
| 1 1/2 tsp minced fresh rosemary leaves |
1/6 teaspoon |
$2.59 per 1 1/4 ounces
|
$0.02 |
| 1 c. pureed Basic Tomato Sauce (see below) |
2 tablespoons |
$1.85 per 15 fluid ounces
|
$0.12 |
| 5 Tbsp. minced fresh thyme |
1 7/8 teaspoons |
$1.99 per cup
|
$0.08 |
| 1/4 c. extra-virgin extra virgin olive oil |
1 1/2 teaspoons |
$5.99 per 16 fluid ounces
|
$0.09 |
| 1 lrg onion cut in 1/4" dice |
1/8 onion |
$0.79 per pound
|
$0.03 |
| 4 x garlic cloves thinly sliced |
1/2 garlic cloves |
$4.00 per pound
|
$0.01 |
| 3 Tbsp. minced fresh thyme leaves (or possibly 1 tbspn dry thyme) |
1 1/8 teaspoons |
$1.99 per cup
|
$0.05 |
| 1/2 med carrot finely shredded |
0.06 carrot |
$1.49 per pound
|
$0.01 |
| 2 can peeled whole tomatoes - (28 ounce ea) crushed by hand, and juices reserved Salt to taste |
1/4 can |
$2.19 per 28 ounces
|
$0.13 |
| Total per Serving |
$2.14 |
| Total Recipe |
$17.11 |
Suggestions?