Spinach And Black Truffle Reduction Sauce Recipe - Cooking Index
4 cups | 948ml | Veal or duck reduction |
1 cup | 62g / 2.2oz | Onion - quartered (small) |
1/2 cup | 55g / 1.9oz | Carrot - peeled and chopped (small) |
1/2 | Celery stalk - chopped | |
1 | Bay leaf | |
3 | Garlic cloves - peeled | |
1 tablespoon | 15ml | Olive oil |
4 cups | 948ml | Fresh spinach - cleaned and stemmed |
2 | Garlic cloves - peeled, and | |
Sliced very thin | ||
2 tablespoons | 30ml | Finely-chopped black truffle pieces |
2 tablespoons | 30ml | Truffle Butter - see * Note |
* Note: See the "Truffle Butter" recipe which is included in this collection.
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.
This recipe yields about 3 cups.
Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A74 broadcast 11-10-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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