TRUFFLE SALTED SPINACH & ROASTED CHIPOLLINI ONIONS (w. leroux)
As seen on Nov 6 2010 at THE DINNER SHOW with guest chef Will Leroux
1 Tablespoon olive oil
- 1 shallot sliced thinly
- 3 cups baby spinach de-stemmed
- Truffle salt to taste
Heat a large sauté pan, add oil and bring to temp. Saute shallots until transparent. Add spinach and cook quickly until just wilted. Remove from heat and season with truffle salt.
ROASTED CHIPOLLINI ONIONS
1 tablespoons EVOO
- 15 peeled cipollini onions
- 1 shot red wine (2 ounce)
- 2 ounce glace de viande
- Sea salt
- Fresh ground pepper
Heat a sauté pan on medium heat; add oil and bring to temperature. Add onion stirring until they start to caramelize. Add wine and reduce to dry. Add glace and place in 350-degree oven for 5 minutes until tender.