fettucini florentine
- Categories
- Vegetable
- Yield
- 4 servings
| Measure | Ingredient |
|---|---|
| 3 cups | Heavy cream |
| 3 tablespoons | Butter |
| ¼ pounds | Dried prosciutto |
| 1½ cup | Chopped spinach |
| Salt and pepper to taste | |
| ½ cup | 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 1½ 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)
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