Title: Fettucini Florentine
Categories: Vegetable
Yield: 4 Servings
| 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)