Fettucini florentine
4 servings
Ingredients
| Quantity | 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 |
Directions
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)