Ingredients250g 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 Tomato sauce 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 | Method1 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 (don't 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. |
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