Beefandoreganocannelloniwithtomatosauceglutenfree Recipes

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BEEF AND OREGANO CANNELLONI WITH TOMATO SAUCE (GLUTEN FREE)



Beef and Oregano Cannelloni With Tomato Sauce (Gluten Free) image

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

Provided by Latchy

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 18

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

Steps:

  • 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.
  • Add the garlic and cook for 30 seconds, until fragrant.
  • Add the tomato, water, chili, vinegar and sugar and bring to a simmer.
  • Reduce heat to low and simmer, covered, stirring occasionally for 20 minutes, until thickened slightly.
  • Meanwhile make the cannelloni, combine the mince, breadcrumbs, egg, milk, green onion, oregano, garlic and 1 tablespoon of the parsley in a large bowl.
  • Season with salt and pepper.
  • Soak rice paper sheet in large dish of warm water for 30 seconds until soft and pliable.
  • Drain on paper towel and transfer to clean work surface.
  • Spoon 1 tablespoon of the beef mixture down the centre of rice paper sheet.
  • Fold in ends and roll up firmly to enclose filling.
  • Place cannelloni seam-side down in a large bamboo steamer basket.
  • Repeat with remaining mixture.
  • Bring a large saucepan of water to the boil over high heat.
  • Cover steamer basket and place over the pan.
  • Steam cannelloni for 5 minutes or until cooked through.
  • Use tongs to transfer the cannelloni to serving plates.
  • Spoon over the sauce, sprinkle with remaining parsley and serve immediately.

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