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