| 1 | This is not authentic florentine, but it sure is good. |
| 2 | The recipe comes from julie dannenbaum"s "italian, fast and fresh." reduce cream to 1 ?cups. |
| 3 | Heat butter in a large skillet. |
| 4 | Saute prosciutto, 1 minute. |
| 5 | Add cream and chopped spinach and cook until thick enough to coat a spoon. |
| 6 | Season with salt and pepper and add parmesan cheese. |
| 7 | Makes enough for 1 pound pasta. |
| 8 | Philip schulz prodigy service guest chef |
