Yummy Mummy

Ingredients

• Parchment paper
• 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