Beef and oregano cannelloni with tomato sauce

Beef and oregano cannelloni with tomato sauce


Traditional beef cannelloni is given a gluten-free make-over in this low-fat rice paper version.

The ingredient of Beef and oregano cannelloni with tomato sauce

  1. 250g lean beef mince
  2. 20g (1/4 cup) fresh gluten-free breadcrumbs (made from day-old gluten-free bread)
  3. 1 egg
  4. 2 tbsp reduced-fat milk
  5. 2 green shallots, ends trimmed, finely chopped
  6. 1 tbsp chopped fresh oregano
  7. 1 small garlic clove, crushed
  8. 2 1/2 tbsp coarsely chopped fresh parsley
  9. Salt & freshly ground black pepper
  10. 16 round (21.5cm-diameter) rice-paper sheets
  11. 2 tsp extra virgin olive oil
  12. 1 small brown onion, halved, finely chopped
  13. 1 large garlic clove, chopped
  14. 1 x 400g can diced tomatoes
  15. 80ml (1/3 cup) water
  16. 1 small fresh red chilli, deseeded, finely chopped (optional)
  17. 1/2 tsp balsamic vinegar
  18. 1/2 tsp white sugar

The instruction how to make Beef and oregano cannelloni with tomato sauce

  1. To make the tomato sauce, heat the oil in a saucepan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Add the garlic and cook for 30 seconds or until fragrant. Add the tomato, water, chilli, vinegar and sugar and bring to a simmer. Reduce heat to low and simmer, covered, stirring occasionally, for 20 minutes or until sauce thickens slightly.
  2. Meanwhile, to make the cannelloni, combine the mince, breadcrumbs, egg, milk, green shallot, oregano, garlic and 1 tablespoon of the parsley in a large bowl. Season with salt and pepper.
  3. Soak a rice-paper sheet in a large dish of warm water for 30 seconds or until soft and pliable (dont leave the rice-paper sheet in the water too long or it will become fragile and tear). Drain on paper towel and transfer to a clean work surface. Spoon 1 tablespoon of the beef mixture down the centre of the 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 the remaining rice-paper sheets and beef mixture.
  4. 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.
  5. Spoon tomato sauce over the cannelloni. Sprinkle with the remaining parsley and serve immediately.

Nutritions of Beef and oregano cannelloni with tomato sauce

calories: 299.945 calories
calories: 6.5 grams fat
calories: 2 grams saturated fat
calories: 40 grams carbohydrates
calories: 20 grams protein
calories: NutritionInformation

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