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🛒 Shopping List — Block 25–28: Italian

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Make-ahead note: Tiramisu (Saturday Block 29) needs 4+ hours to set — make it in the morning. Ribollita (Friday Block 29) is best made the day before and reheated. Plan accordingly.

⚠️ Equipment Check

  • [ ] Dutch oven — for osso buco and ribollita
  • [ ] Pressure cooker or Instant Pot — optional but SE's risotto and ribollita are tested with one
  • [ ] Pasta machine or rolling pin — for Tuesday Block 28 fresh pasta
  • [ ] Large heavy pot — for blanching gnocchi

🥩 Proteins — Block 27

  • [ ] Veal shanks — 2–4 cross-cut osso buco pieces, 1–1.5" thick (Wed)
  • [ ] Whole branzino or snapper — 1–2, 500g–1kg each (Sat)

🥩 Proteins — Block 28

  • [ ] Veal scaloppine or chicken breast — 4 thin pieces for saltimbocca (Fri)
  • [ ] Prosciutto di Parma — 4 thin slices (Fri saltimbocca)
  • [ ] Bistecca protein — T-bone or Porterhouse, 1.5–2" thick (Sat Sunday dinner)
  • [ ] Cured meats for antipasto — prosciutto, salami, sopressata assortment (Sat)

🍄 Produce — Block 27

  • [ ] Porcini mushrooms — 1 oz dried (Mon risotto)
  • [ ] Cremini or button mushrooms — 8 oz (Mon risotto)
  • [ ] Arborio or Carnaroli rice — 1½ cups (Mon risotto + Wed osso buco risotto)
  • [ ] Saffron — small pinch (Wed Milanese risotto)
  • [ ] Cavolo nero (Lacinato kale) — 1 bunch (Fri ribollita)
  • [ ] Canned cannellini beans — 2 × 15-oz cans (Fri ribollita)
  • [ ] Day-old Tuscan bread or ciabatta — 4–6 slices torn (Fri ribollita)
  • [ ] Zucchini, carrots, celery, onion — (Tue minestrone + Fri ribollita)
  • [ ] Fresh parsley — 2 bunches
  • [ ] Fresh sage — 1 bunch (gnocchi Mon Block 28 + saltimbocca Fri)
  • [ ] Lemons — 6 (gremolata + various)
  • [ ] Cherry tomatoes — 1 pint (Block 28 sides)
  • [ ] Russet potatoes — 2 lbs (Mon Block 28 gnocchi — large russets; must be floury, not waxy)
  • [ ] Fresh spinach — 5 oz bag (Tue Block 28 ravioli filling — wilt, squeeze dry, chop)
  • [ ] Fresh basil — 2 bunches (pasta, antipasto board, garnish throughout)
  • [ ] Arugula — 2 bags (Session 130 salad + Service 33 + Service 34 tricolore salad)
  • [ ] Radicchio — 1 head (Service 33 + Service 34 tricolore salad)
  • [ ] Mixed olives — 1 cup (Block 28 antipasto board)

🥛 Dairy & Eggs

  • [ ] Parmesan Reggiano — 8 oz block (risotto, ribollita, minestrone, pasta)
  • [ ] Parmesan rind — save from block (minestrone stock)
  • [ ] Mascarpone — 8 oz (Sat Block 27 tiramisu)
  • [ ] Fresh ricotta — 1 lb (Tue Block 28 ravioli filling)
  • [ ] Fresh mozzarella — 1 ball (Block 28 antipasto)
  • [ ] Unsalted butter — 1 lb
  • [ ] Heavy cream — ½ pint
  • [ ] Eggs — 1 dozen (gnocchi, pasta dough, tiramisu)

🧂 Pantry

  • [ ] Beef or veal stock — 2 quarts (osso buco + Milanese risotto)
  • [ ] Chicken or vegetable stock — 2 quarts (risotto, minestrone, ribollita)
  • [ ] Dry white wine — 1 bottle (osso buco, saltimbocca, various)
  • [ ] Canned whole San Marzano tomatoes — 2 cans (minestrone + vongole rosso option)
  • [ ] Dry pasta — spaghetti 1 lb + pappardelle or tagliatelle 1 lb
  • [ ] All-purpose flour (pasta dough + gnocchi)
  • [ ] Semolina flour — optional (pasta dusting)
  • [ ] Espresso or strong brewed coffee — for tiramisu (Sat Block 29)
  • [ ] Kahlúa or rum — small amount (tiramisu)
  • [ ] Ladyfinger biscuits (savoiardi) — 1 pack (tiramisu)
  • [ ] Unsweetened cocoa powder — (tiramisu topping)
  • [ ] Manila clams — 2 lbs (Wed Block 28 vongole — buy day of)
  • [ ] Olive oil — extra-virgin, good quality
  • [ ] Dried oregano, red pepper flakes, bay leaves
  • [ ] Nutmeg — whole (ravioli filling)