Beef and Oregano Cannelloni With Tomato Sauce (Gluten Free) |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I have not tried this recipe, I believe it is by Jan Purser, but it is gluten free, so thought it would be of interest to a lot of people Ingredients:
250 g lean ground beef (beef mince) |
20 g gluten free fresh breadcrumbs (made from day-old gluten-free bread) |
1 egg |
2 tablespoons reduced-fat milk |
2 green onions, ends trimmed and finely chopped |
1 tablespoon fresh oregano |
1 garlic clove, crushed |
2 1/2 tablespoons coarsely chopped parsley |
salt & fresh ground pepper |
16 sheets round rice paper (21.5cm-diam) |
2 teaspoons extra virgin olive oil |
1 small yellow onion, halved, finely chopped |
1 garlic clove, chopped |
1 (400 g) can diced tomatoes |
80 ml water |
1 small fresh chili pepper, deseeded finely chopped |
1/2 teaspoon balsamic vinegar |
1/2 teaspoon white sugar |
Directions:
1. To make the tomato sauce, heat the oil in a saucepan over medium heat and add the onion and cook stirring occasionally for 5 minutes, or until soft.
2. Add the garlic and cook for 30 seconds, until fragrant.
3. Add the tomato, water, chili, vinegar and sugar and bring to a simmer.
4. Reduce heat to low and simmer, covered, stirring occasionally for 20 minutes, until thickened slightly.
5. Meanwhile make the cannelloni, combine the mince, breadcrumbs, egg, milk, green onion, oregano, garlic and 1 tablespoon of the parsley in a large bowl.
6. Season with salt and pepper.
7. Soak rice paper sheet in large dish of warm water for 30 seconds until soft and pliable.
8. Drain on paper towel and transfer to clean work surface.
9. Spoon 1 tablespoon of the beef mixture down the centre of rice paper sheet.
10. Fold in ends and roll up firmly to enclose filling.
11. Place cannelloni seam-side down in a large bamboo steamer basket.
12. Repeat with remaining mixture.
13. Bring a large saucepan of water to the boil over high heat.
14. Cover steamer basket and place over the pan.
15. Steam cannelloni for 5 minutes or until cooked through.
16. Use tongs to transfer the cannelloni to serving plates.
17. Spoon over the sauce, sprinkle with remaining parsley and serve immediately.
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