*  Exported from  MasterCook  *
 
                            FETTUCINI FLORENTINE
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
 
   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)
  
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving