| 3 med russet potatoes (1 3/4 pounds total) |
3/8 russet potatoes |
$4.99 per 10 pounds
|
$0.09 |
| 1 lrg egg yolk |
1/8 egg yolk |
$2.59 per 12 items
|
$0.03 |
| 2 c. unbleached all-purpose flour (or possibly more as needed) |
1/4 cup |
$2.99 per 5 pounds
|
$0.04 |
| 1/4 c. grated Parmesan Sauce |
1 1/2 teaspoons |
n/a
|
|
| 2 Tbsp. extra virgin olive oil |
3/4 teaspoon |
$5.99 per 16 fluid ounces
|
$0.05 |
| 1 clv garlic, chopped |
1/8 garlic garlic |
$4.00 per pound
|
$0.00 |
| 2 x roasted red peppers, peel, seeded and cut into julienne |
1/4 peppers |
$2.19 per pound
|
$0.14 |
| 1 Tbsp. minced fresh parsley |
3/8 teaspoon |
$1.09 per cup
|
$0.01 |
| 2 Tbsp. shredded fresh basil |
3/4 teaspoon |
$2.59 per cup
|
$0.04 |
| 2 c. fresh or possibly canned tomato sauce Coarse salt and freshly cracked black pepper Assembly Grated Parmesan, to taste |
1/4 cup |
$1.85 per 15 fluid ounces
|
$0.25 |
| 2 Tbsp. shredded fresh basil |
3/4 teaspoon |
$2.59 per cup
|
$0.04 |
| Total per Serving |
$0.69 |
| Total Recipe |
$5.49 |
Suggestions?