Smoked Gubeen Spring Tortellini Broth w/ Drummond House Apsaragus

Aidan Ryan of Tribe Restaurant

Smoked Gubeen Spring Tortellini Broth w/ Drummond House Apsaragus

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For the Broth

  • 4 Medium Spring Onions
  • 4 Garlic Cloves (crushed)
  • 1.5 Litres Veg Stock
  • 450grm Parmesan Rind
  • 1 Large Bunch Parsley
  • 100grm Fresh Peas
  • 1⁄2 Teaspoon Sea Salt
  • 1⁄4 Teaspoon Cracked Black Pepper
  • 1 Lemon

For the Tortellini

  • 500grms TRIBE Egg Pasta Dough
  • Smoked Gubeen Cheese Bechamel
  • 100grm Rice Flour Blend for Dusting


  • Lemon
  • Parmesan
  • Wild garlic Pesto


-PREP TIME: 35 MINS. -Cook Time: 35 MINS

• Chop off the whites of 4 medium spring onions

(reserve the greens for another use or slice and

use for garnish). Crush 4 garlic cloves with the

flat of your knife. Place both in a large pot and

lightly sauté for 3 mins. Add 10 cups stock or

broth, 1 parmesan rind, and 1 large fresh

parsley sprig.

• Cover and bring to a simmer over medium

heat. Uncover and simmer until the flavours

meld, 15 to 25 minutes. Trim off the woody

ends of the asparagus, then cut crosswise into

1 to 2-inch pieces.

• Using a slotted spoon, remove the scallions,

garlic, parmesan rind, and parsley and

discard. Add 1/2 teaspoon kosher salt and 1/4

teaspoon black pepper to the broth. Taste

and season with more salt and pepper as


• Roll out pasta into 20cm wide sheets and dust

layers with flour, cut circles from sheet using

size 90mm round cutters.

• Pipe 35grms of cheese bechamel into centre

of each disk.

• Fold each disk into individual tortellini’s and

spray with water to stick, dust each with flour

and store in cassette (air tight).

• Bring the broth back to a boil. Add tortellini’s

and cook for 3.5 mins. About 2 minutes before

the pasta is cooked, add the asparagus and

100grm fresh peas. Simmer until the vegetables

are bright green and crisp-tender, 2 to 3


• Remove from the heat. Serve hot with a small

dollop of pesto, a garnish of shaved Parmesan

cheese, and lemon wedge if desired.

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