Fettucini Florentine Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3 cup: Heavy cream,
3 tbsp: Butter,
1/4 lbs: Dried prosciutto,
1 1/2 cup: Chopped spinach,
Salt and pepper to taste,
1/2 cup: Parmesan cheese,
Directions:
This is not authentic Florentine, but it sure is good. The recipe
comes from Julie Dannenbaums "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)
Source from luhu.jp
comes from Julie Dannenbaums "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)
Source from luhu.jp
Tags
Vegetables