Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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)

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