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Rinse the spinach leaves well and place them in a deep skillet or saucepan. Cook them for 2 minutes, using only the water that clings to the leaves. Immediately run them under cold water to stop the cooking, and drain well. Boil the pancetta in water for 2 minutes, drain well and set aside to cool. When the meat is cool enough to handle, cut * Recipe By : MAy 15, 1994 From: Hbarn60377 Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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