General cooking tips

When you are travelling, you should have a quick think about where your food has come from. When/if it is locally produced, your food is likely to be tastier, better for the local economy and fresher.

Buy Local Food : Take a child shopping with you, pick up one of the offending products and say quite loudly "Well we’re not buying that, think of the energy it’s used up just getting here!"

Fettucini Florentine

	Category	Pasta Recipes
	Views	199
	Ratings	0

Ingredients And Procedures

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)

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