| 1 tablespoon fennel seeds |
3/8 teaspoon |
$2.10 per 1 1/4 ounces
|
$0.04 |
| 2 medium yellow onions |
1/4 onions |
$0.79 per pound
|
$0.05 |
| 1 large fennel bulb |
1/8 fennel bulb |
$2.10 per pound
|
$0.14 |
| 5 pounds pork shoulder, cut into 2-inch cubes |
10 oz |
$2.49 per pound
|
$1.56 |
| 5 to 8 tablespoons extra virgin olive oil, plus more for drizzling |
2 1/2 teaspoons |
$5.99 per 16 fluid ounces
|
$0.15 |
| 8 large garlic cloves, peeled and trimmed |
1 garlic cloves |
$4.00 per pound
|
$0.03 |
| 1 cup chardonnay or other white wine |
2 tablespoons |
$0.39 per fluid ounce
|
$0.39 |
| 1 (15oz) can whole peeled tomatoes with juice |
1 7/8 fl oz |
$2.19 per 28 ounces
|
$0.07 |
| 1 cup pitted and sliced Kalamata olives (or a mix with Picholine and Nigoise as well) |
2 tablespoons |
n/a
|
|
| 2 tablespoons chopped Italian parsley |
3/4 teaspoon |
$1.09 per cup
|
$0.02 |
| Total per Serving |
$2.43 |
| Total Recipe |
$19.47 |
Suggestions?