Recipe courtesy of Emeril Lagasse
Yield:
about 3 cups
Level:
Easy

Ingredients

  • 4 cups veal or duck reduction
  • 1 small onion, quartered
  • 1/2 small carrot, peeled and chopped
  • 1/2 celery stalk, chopped
  • 1 bay leaf
  • 3 cloves of garlic, peeled
  • 1 tablespoon olive oil
  • 4 cups fresh spinach, cleaned and stemmed
  • 2 garlic cloves, peeled and sliced very thin
  • 2 tablespoons finely chopped black truffle pieces
  • 2 tablespoons Truffle Butter

Directions

In a saucepan, over medium heat, combine the reduction, onions, carrot, celery, bay leaf, and garlic cloves. Bring the liquid to a boil and reduce to a simmer. Cook the liquid until it reduces by half, about 20 to 30 minutes. The sauce will become a gloss. Remove the pan from the heat and strain. Set the liquid aside. In a large saute pan, heat the olive oil. When the oil is hot, add the spinach in batches and saute for about 2 to 3 minutes or until the spinach is wilted. Add the garlic slices. Season with salt and pepper. Stir the veal gloss into the pan and bring to a simmer. Stir in the truffle pieces and truffle butter. Serve the sauce warm.

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