Recipe - Fettucini Florentine

3 cup Heavy cream
3 tablespoon Butter
One fourth pound Dried prosciutto
1 One half cup Chopped spinach
Salt and pepper to taste
One half 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 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)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini