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
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