Fettucini Florentine

FETTUCINI FLORENTINE

4 Preparation Time :

Categories : Vegetables

Amount Measure Ingredient -- Preparation Method -- -- --

3 c Heavy cream

3 tb Butter

1/4 lb Dried prosciutto

1 1/2 c Chopped spinach

Salt and pepper to taste

1/2 c Parmesan cheese

This is not authentic Florentine, but it sure is good. The recipe comes

from Julie Dannenbaum's "Italian, Fast and Fresh." REDUCE CREAM TO 1 1/2

CUPS. Heat butter in a large skillet. Saute prosciutto, 1 minute. Add cream

and chopped spinach and cook until thick enough to coat a spoon. Season

with salt and pepper and add Parmesan cheese. Makes enough for 1 pound

pasta.

Philip Schulz

PRODIGY service Guest Chef FROM: GUEST CHEF (EXPT46B) - - - - - - - - - - - - - - - - - -