| 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 |
| 3 | tb | Olive oil |
| 1 | lb | Basil torta cheese; thinly sliced |
| 3 | | Ripe tomatoes; sliced |
| 1/2 | c | Basic pesto (below) |
| 4 | | Eggs beaten |
| | Salt and freshly ground black pepper; to taste |
| 1/2 | c | Heavy or whipping cream |
| | BASIC PESTO |
| 2 | c | Fresh basil leaves |
| 4 | | Cloves (medium) garlic; chopped |
| 1 | c | Walnut meats (or pine nuts) |
| 1 | c | Best quality olive oil |
| 1 | c | Freshly grated imported parmesan cheese |
| 1/4 | c | Freshly grated imported romano cheese |
| | Salt and freshly ground black pepper; to taste |
