Categories: Vegetables 
      Yield: 4 servings 
  
      3 c  Heavy cream                     1 1/2 c  Chopped spinach 
      3 tb Butter                                   Salt and pepper to taste 
    1/4 lb Dried prosciutto                  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)