Fettucini florentine

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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