Greg Doyle, Grant King, Katrina Kanetani

Époisses Tortellini – Brown Onion Consomme

Name: Époisses Tortellini – Brown Onion Consomme
Yield: Serves 4
Cuisine: Australia
Ingredients: 8 baby onions; 80 ml (2½ fl oz) grapeseed oil; 200 g (7 oz) fresh pasta dough; 160 g (5¾ oz) époisses cheese, divided into 16 balls (see note); 500 ml (17 fl oz) brown onion consommé; 1 stale sourdough roll; 1 king brown mushroom, cut into julienne strips; sea salt and freshly ground black pepper, to taste; sea salt and freshly ground black pepper, to taste; 1 tablespoon dry madeira; 1 tablespoon extra virgin olive oil; 6 thyme sprigs

Preparation info

Serves
4

Difficulty
Easy

Appears in

Pier

By Greg Doyle , Grant King and Katrina Kanetani

Published 2008

About

Ingredients

200 g (7 oz) fresh pasta dough
160 g (

Oceania
Australia
Sydney
Starter
Soup
Vegetarian

Method

Preheat the oven to 200°C (400°F/Gas 6).

Roll out the pasta on setting number 1 on a pasta machine and cut the dough into rounds 6 cm (2½ inches) in diameter. You will need 16 rounds. Place one Époisses ball in the centre of each round and fold over the pasta t