1 cup ricotta, drained
1 cup grated Parmigiano-Reggiano, a couple of handfuls
1/2 pound fresh mozzarella, small dice
A handful of chopped flat-leaf parsley, a couple of tablespoons
1 egg yolk, beaten
2 cloves garlic, finely chopped
Few grinds black pepper
1 teaspoon Essence, recipe follows
1/2 pound thinly sliced prosciutto, about 10 slices
6 sheets phyllo dough, from frozen foods aisle of your market
1/2 stick melted butter
Black olives, for eyes
Red and green bell peppers, to cut into Egyptian shapes to decorate the mummy
1 jar, 16 to 18 ounces, roasted red peppers, drained
6 basil leaves
1 small clove garlic
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
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