| 3/4 cup coarse fresh bread crumbs (from 2 slices firm sandwich bread) |
2 tablespoons |
$1.79 per 15 ounces
|
$0.06 |
| 1/4 teaspoon salt |
0.04 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 1/4 cup plus 1 tablespoon extra-virgin olive oil |
1 tablespoon |
$5.99 per 16 fluid ounces
|
$0.25 |
| 1 extra large head cauliflower (3 lb), cut into 1-inch-wide florets (8 cups) |
1/6 head |
$1.49 per pound
|
$0.01 |
| 3 oz sliced prosciutto, chopped (or substitute pancetta or bacon) |
1/2 oz |
$8.99 per pound
|
$0.28 |
| 6 garlic cloves, finely chopped |
1 garlic cloves |
$4.00 per pound
|
$0.03 |
| 1 1/2 cups chicken broth |
1/4 cup |
$0.99 per 14 1/2 ounces
|
$0.14 |
| 1 lb pasta (I used Barilla Plus Penne, but would be good with rotini, linguini, fettucini, or just about any pasta) |
2 2/3 oz |
$1.25 per pound
|
$0.21 |
| 1/2 oz finely grated Parmigiano-Reggiano (1/4 cup) plus additional for serving |
0.08 oz |
n/a
|
|
| 1/3 cup chopped fresh flat-leaf parsley |
2 2/3 teaspoons |
$1.09 per cup
|
$0.06 |
| 1/4 teaspoon dried hot red pepper flakes (added or reserved till end if serving children) |
0.04 teaspoon |
$3.29 per pound
|
$0.00 |
| Total per Serving |
$1.03 |
| Total Recipe |
$6.21 |
Suggestions?