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

• 250g lean beef mince
• 20g 1 4 cup fresh gluten free breadcrumbs made from day old gluten free bread
• 1 egg
• 2 tablespoons reduced fat milk
• 2 green shallots ends trimmed finely chopped
• 1 tablespoon chopped fresh oregano
• 1 small garlic clove crushed
• 2 1 2 tablespoons coarsely chopped fresh parsley
• salt freshly ground black pepper
• 16 round 21 5cm diameter rice paper sheets
• 2 teaspoons extra virgin olive oil
• 1 small brown onion halved finely chopped
• 1 large garlic clove chopped
• 1 x 400g can diced tomatoes
• 80ml 1 3 cup water
• 1 small fresh red chilli deseeded finely chopped optional
• 1 2 teaspoon balsamic vinegar
• 1 2 teaspoon white sugar

The Instruction of beef and oregano cannelloni with tomato sauce

• 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
• 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
• 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
• 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 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
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calories: 20 grams protein
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