| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Italian |
Vegetables |
4 |
Servings |
INGREDIENTS
| 3 |
c |
Heavy cream |
| 3 |
tb |
Butter |
| 1/4 |
lb |
Dried prosciutto |
| 1 1/2 |
c |
Chopped spinach |
|
|
Salt and pepper to taste |
| 1/2 |
c |
Parmesan cheese |
INSTRUCTIONS
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
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