1 c Milk

1/2 c Dry white wine

1 Day old loaf swiss peasant

-bread or French bread cut -into 1/2 inch slices 8 oz Prosciutto, thinly sliced

2 c Arugula leaves (1 bunch)

3 tb Olive oil

1 lb Basil torta cheese, thinly

-sliced 3 Ripe tomatoes, sliced

1/2 c Basic Pesto

4 Eggs beaten

Salt and black pepper 1/2 c Heavy or whipping cream

-----BASIC PESTO----- 2 c Fresh basil leaves

4 md Cloves, garlic chopped

1 c Walnut meats or pine nuts

1 c Olive oil

1 c Freshly grated imported

-Parmesan Cheese 1/4 c Fresh grated Romano cheese

Salt and ground black pepper

One day before serving, mix the milk and wine in a shallow bowl. Dip 1 or 2 slices of bread in the milk mixture. Gently squeeze as much liquid as possible from the bread without tearing it. Place the bread in a 12 inch round or oval au grain dish and cover with a slice of prosciutto, several arugula leaves dipped in olive oil, some slices of basil torta, and a few tomato slices. Drizzle sparingly with pesto. Repeat the layering, overlapping the bread slices slightly, until the dish is filled Beat the eggs with salt and pepper to taste and pour evenly over the layers in the dish. Cover with plastic wrap and refrigerate overnight. The following day remove the dish from the refrigerator and let warm to room temperature. Preheat oven to 350 degrees Drizzle the top with the cream and bake until puffy and browned, 45 minutes to 1 hour. Serve immediately. 6 portions

Basic Pesto 2 cups fresh basil leaves 4 medium size cloves, garlic

chopped 1 cup walnut meats (or pine nuts) 1 cup best quality olive oil 1 cup freshly grated imported Parmesan Cheese 1/4 cup freshly grated imported Romano cheese Salt and freshly ground black pepper, to taste. Process the basil, garlic, and walnuts (or pine nuts) in a food processor fitted with a steel blade or in 2 batches in a blender, until finely chopped. With the machine running, pour in the oil in a thin, steady stream. Add the cheeses, a big pinch of salt, and a liberal grinding of pepper. Process briefly to combine. Remove to a bowl and cover until ready to use. Yield 2 cups.