Serves:

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

Method:

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.