Quadrettini Thanks to Eileen Yield:4 to 6 servings ¼ cup olive oil ¼ cup butter plus 3 Tbsp. 2 small onions, chopped 3 cloves garlic, minced ¾ pound Prosciutto, cubed (or use prosciuttini) (Eileen uses ¼ pound) ½ cup white wine 4 cups chicken broth 12 ounces fettucine, cut into 1 inch strips 2 (10 ounce) boxes frozen, chopped spinach, cooked and squeezed dry 1½ cups light cream ½ cup Parmesan cheese ½ cup Romano cheese freshly ground black pepper In a Dutch oven, heat olive oil and ¼ cup butter. Add onions and cook on low heat for 8 minutes. Add garlic and cook for 5 minutes. Add prosciuttini, wine, and remaining butter and cook for 5 minutes. Add chicken broth and bring to a boil. Add fettucine and cook on high for 8 minutes, stirring often. Add cooked spinach and cook on low heat for 5 minutes. Stir in cream and cheeses and cook until heated through. Season with freshly ground black pepper. Small amounts will reheat well in microwave. Very large amounts can be reheated slowly in a crockpot, adding more cream as needed.

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