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

  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)