Recipe: Fettucini Florentine

Title: Fettucini Florentine
Categories: Vegetables
Yield: 4 servings

3 c Heavy cream 1 1/2 c Chopped spinach
3 tb Butter Salt and pepper to taste
1/4 lb Dried prosciutto 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)