Fettucini Florentine Recipe

Step 1

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)

Things You'll Need

  • 3c Heavy cream
  • 3tb Butter
  • 1/4lb Dried prosciutto
  • 1 1/2c Chopped spinach
  • Salt and pepper to taste
  • 1/2c Parmesan cheese

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