Volume 4 – Chapter 1:
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mild large Italian sausages, 12
fresh Parmesan cheese, 2 c. shaved
heavy cream, 3-1/4 c.
cream cheese, 8 oz.
white onions, 2
red bell peppers, 2
fresh basil, 1 bunch
arugula, 20 oz. bag
asparagus, 2 bundles
fresh corn, 8 cobs
lemons, 6-10
crushed red pepper
dried oregano
dried rosemary
garlic powder
garlic pepper
sea salt
active dry yeast, 1 tbsp.
dry northern white beans, 2-1/2 c.
penne pasta, 2 lb. bag
white cooking wine, 2 c.
cannellini beans, 15 oz. can
Italian stewed tomatoes, 2 15 oz. cans
tomato sauce, 15 oz. can
sweetened condensed milk, 14 oz. can
hazelnuts, 1 c.
Staples:
flour
eggs
butter
sugar
powdered sugar
brown sugar
kosher salt
coarse black pepper
vegetable oil
olive oil