Shaving fresh truffles over creamed spinach elevates a sound dish to Hall of Fame status. If fresh truffles aren’t available, then canned whole truffles will suffice. If you choose this route, then shave the truffles over the cheese and bake the entire dish together. (Our favorite resource is D’Artagnan.)
Yield: 5–6 servings
Shaving fresh truffles over creamed spinach elevates a sound dish to Hall of Fame status. If fresh truffles aren’t available, then canned whole truffles will suffice. If you choose this route, then shave the truffles over the cheese and bake the entire dish together. (Our favorite resource is D’Artagnan.)
Yield: 5–6 servings
Fill a large bowl 1/3 of the way with ice and add some cold water. Bring 5–6 quarts of water to a boil in a stockpot. Add 3 tablespoons of salt to water. When water is boiling again, add spinach and submerge. Cook for 10 seconds and remove, plunging spinach into ice bath. Strain spinach well.
Preheat oven to 400˚F. On medium heat on stove, add butter to a saucepan. When foam subsides, add garlic. Sauté for 2 minutes, until light golden-brown. Add flour and whisk constantly. Cook for 3 minutes and add milk, continuing to whisk. When mixture has thickened, remove from heat and season with salt and pepper. Add spinach and mix well. Grease an oven-safe dish with butter and add spinach mixture. Top with grated cheese. Bake until cheese is light golden brown, about 10 minutes. Shave truffles on top of spinach and serve.
