| 2 c. all purpose flour |
1/4 cup |
$2.99 per 5 pounds
|
$0.04 |
| 1/4 c. extra virgin olive oil |
1 1/2 teaspoons |
$5.99 per 16 fluid ounces
|
$0.09 |
| 3 leeks, white part only, finely minced |
3/8 leeks |
$1.88 per pound
|
$0.01 |
| 1 lg. onion, finely minced |
1/8 onion |
$0.79 per pound
|
$0.03 |
| 1 lg. carrot, finely minced |
1/8 carrot |
$1.49 per pound
|
$0.03 |
| 1 bunch Italian parsley, stems and leaves separated |
1/8 bunch |
$1.09 per cup
|
$0.14 |
| 1 teaspoon dry thyme, crumbled |
1/8 teaspoon |
$1.97 per 2 ounces
|
$0.00 |
| 1 teaspoon dry oregano, crumbled |
1/8 teaspoon |
$3.89 per 3/4 ounces
|
$0.02 |
| 1 bay leaf |
1/8 bay leaf |
$3.59 per 2 ounces
|
$0.53 |
| 2 c. veal or possibly chicken stock |
1/4 cup |
$9.99 per pound
|
$1.30 |
| 1 c. dry red wine |
2 tablespoons |
$0.35 per fluid ounce
|
$0.35 |
| 40 large garlic cloves, peeled |
5 garlic cloves |
$4.00 per pound
|
$0.13 |
| 1/4 c. (1/2 stick) unsalted butter, room temperature, cut into Tbsp. |
1 1/2 teaspoons |
$3.99 per 16 ounces
|
$0.06 |
| 4 tbsp. grated orange peel |
1 1/2 teaspoons |
$3.00 per pound
|
$0.02 |
| Total per Serving |
$2.76 |
| Total Recipe |
$22.12 |
Suggestions?