PETITS FARCIS - PROVENçE STUFFED BAKED VEGETABLES
These stuffed vegetables are typical fare from Provençe - the region that hugs the Mediterranean coastline in the South of France. Vegetables, olives and olive oil are used in abundance in Provençe, and this recipe really captures the sun and fragrance of this much-loved area! There are numerous recipes for these famous stuffed vegetables, but this one is my favourite.......all that is needed is crusty bread and a glass of wine, et voila - an excellent light dinner or summer lunch. I have stipulated baby "round" courgettes (zucchini) and tomatoes in this recipe, but you can also use onions and aubergines (eggplant) as well.
Provided by French Tart
Categories One Dish Meal
Time 1h25m
Yield 8-10 petits farcis, 4-5 serving(s)
Number Of Ingredients 14
Steps:
- Pre-heat oven to 200C/400F/Gas 6.
- Grease a roasting tin or a tian (earthenware dish) with some olive oil.
- Cut the tops of the courgettes and tomatoes, keeping the lids.
- Using a pointed spoon, hollow out centres of the courgettes and tomatoes - leaving about 1/2" thickness as the "container".
- Place the courgettes and tomatoes into the oiled tin or tian.
- Chop up the tomato and courgette flesh finely and place into a bowl.
- Heat half of the oil in a large frying pan, wok or skillet; add the onions, garlic, and cook over a medium heat for about 5 minutes, or until softened.
- Add the sausage meat, and break it up well - continue to cook for a further 5 minutes or until the sausage meat has browned.
- Add the chopped courgette and tomato flesh and continue to cook for 3-5 minutes.
- Add the tomato puree and stirring occasionally, cook for a further 10 minutes.
- Remove from the heat and add the breadcrumbs, parmesan cheese and the chopped parsley - stir well.
- Season well with salt and freshly ground black pepper.
- Spoon the mixture into the vegetables - and then place the tops back on top of the courgettes and tomatoes.
- Drizzle the remaining olive oil over and around the stuffed vegetables and then pour in the white wine.
- Bake for 45 - 60 minutes, until well browned and the vegetables are soft, but still holding their shape.
- Serve tepid or at room temperature, with the cooking liquor drizzled around the petits farcis & some chopped parsley or basil sprinkled over them. All that is needed then, is some crusty bread, good wine, good company and maybe some sun!
Nutrition Facts : Calories 1067.6, Fat 78.3, SaturatedFat 24.1, Cholesterol 171, Sodium 1848.1, Carbohydrate 42.3, Fiber 6.7, Sugar 13.2, Protein 47
More about "petits farcis de provence recipes"
VEGETARIAN LES PETITS FARCIS A FAVOURITE FROM PROVENCE
Web 2020-11-03 Stuff the Vegetables: Mix all ingredients (cheese, quinoa or couscous, salt & pepper) with a blender. Stuff the vegetables with the …
From perfectlyprovence.co
Cuisine French, ProvencalCategory Main CourseServings 4Estimated Reading Time 8 mins
From perfectlyprovence.co
Cuisine French, ProvencalCategory Main CourseServings 4Estimated Reading Time 8 mins
See details
LES PETITS FARCIS A PROVENCAL SPECIALTY FROM NICE
Web 2019-09-30 Pre-heat oven to 325 degrees F (160C). Carefully remove the tops of the zucchini cutting about 2” from the top. Reserve the tops. …
From perfectlyprovence.co
Cuisine French, Nicoise, ProvencalCategory Main DishServings 3Total Time 1 hr 30 mins
From perfectlyprovence.co
Cuisine French, Nicoise, ProvencalCategory Main DishServings 3Total Time 1 hr 30 mins
- Gently scoop out the flesh from the inside of the zucchini, leaving 1/2”- 3/4” of flesh on the sides, depending on the size of the zucchini. Reserve flesh for another use. (If you are using the long zucchini, scoop out the seeds and flesh leaving 1/2” to 3/4” on the sides).
See details
PETITS FARCIS DE PROVENCE - CUISINE ACTUELLE
Web Mettez la mie de pain à tremper dans le bouillon. Préchauffez le four th. 5/6 (160 °C). Pelez et hachez finement l'oignon. Faites-le fondre à la poêle dans 2 cuil. à soupe d'huile d'olive. Ajoutez la chair hachée des courgettes et …
From cuisineactuelle.fr
From cuisineactuelle.fr
See details
PETITS FARCIS | THE EVERYDAY FRENCH CHEF
Web 2013-08-22 Preheat the oven to gas mark 5 (375 F, 190 C). In a medium-size bowl, combine the ground meat with the minced garlic and shallot. Add the herbs, salt and pepper. Using your hands, mix the ingredients …
From everydayfrenchchef.com
From everydayfrenchchef.com
See details
LES PETITS FARCIS NIçOIS (OR PETITS FARCIS à LA PROVENçALE)
Web 2021-08-12 Le Chef's Wife Les Petits Farcis Niçois Recipe is adapted and translated from French from Guy Gedda and Robert Monetti’s “L’Authentique Cuisine de Provence”, Tian de légumes à la Provençale …
From lechefswife.com
From lechefswife.com
See details
PETITS FARCIS PROVENCAL TOMATOES STUFFED WITH BASIL
Web 2020-05-15 Allow the stuffing to cool a little before adding: cumin (generously), pine nuts, cooked rice (well-drained), the bouquet of finely chopped basil and 2 previously beaten …
From perfectlyprovence.co
Cuisine French, ProvencalCategory Main DishServings 6Total Time 1 hr
From perfectlyprovence.co
Cuisine French, ProvencalCategory Main DishServings 6Total Time 1 hr
- Bring the salted water to the boil for the rice. Once the water is boiling add the rice and cook for 35 minutes. or according to the instructions for the rice you are using.
- Wash the tomatoes gently, dry them. Carefully cut the upper part and core (without piercing the skin). Remove the flesh and seeds so as to create a nice regular cylinder using a grapefruit spoon. Leave about half a centimetre of flesh around the edges. **
See details
LES PETITS FARCIS STUFFED VEGETABLES PROVENCAL-STYLE
Web 2022-01-19 Mix bread and milk together, then mix into ground meat. Add eggs and herbs and mix well. Stuff all the vegetables with the ground meat mixture, sprinkle with …
From perfectlyprovence.co
Cuisine French, Nicoise, ProvencalCategory Main CourseServings 4Total Time 1 hr 40 mins
From perfectlyprovence.co
Cuisine French, Nicoise, ProvencalCategory Main CourseServings 4Total Time 1 hr 40 mins
See details
VEGETARIAN LES PETITS FARCIS A FAVOURITE FROM PROVENCE
Web Nov 3, 2020 - Vegetarian Les Petits Farcis a Favourite from Provence Les Petits Farcis is a Provençal recipe made with seasonal vegetables and stuffing.
From pinterest.ca
From pinterest.ca
See details
TOURTE DE BLETTE SALéE A RECIPE FROM LES PETITS FARCIS IN NICE
Web Bring a medium pot of water to a boil and cook the rice for about 15 mins. Drain and set aside. Thinly slice the chard leaves and set aside. Chop the onion finely and cut the …
From perfectlyprovence.co
From perfectlyprovence.co
See details
BRUNO LOUBET'S PETITS FARCIS DE PROVENCE - THE TELEGRAPH
Web 2010-07-18 Place the couscous in a bowl and add 1 tbsp olive oil. Pour on the boiling water, mix well, then press with a spoon to compress. Cover the bowl with clingfilm and …
From telegraph.co.uk
From telegraph.co.uk
See details
PETITS FARCIS à LA PROVENçALE FACILE : DéCOUVREZ LES RECETTES DE ...
Web Salez, poivrez. Rincez les légumes. Taillez les courgettes en tronçons de 7 cm. Coupez le haut des tomates. Evidez les légumes et garnissez-les de farce. Disposez les farcis …
From cuisineactuelle.fr
From cuisineactuelle.fr
See details
LéGUMES FARCIS à LA PROVENCAL RECIPE - BEYOND
Web Preparation. 1. "Blondir" the chopped onion with the olive oil (cook only until transparent). 2. Put the rice (or the well-squeezed bread) in with the onion. Add the well-chopped meat, …
From beyond.fr
From beyond.fr
See details
PETITS FARCIS (PROVENCAL SAUSAGE STUFFED ZUCCHINI) - CURIOUS …
Web 2020-03-05 Place the crumbled bread slices in a bowl and cover with the milk. Set aside to soak. In a large saucepan, heat oil over medium heat. Add onion and garlic and sauté …
From curiouscuisiniere.com
From curiouscuisiniere.com
See details
PETITS FARCIS: STUFFED PROVENCAL VEGETABLES - SIMPLE FRENCH COOKING
Web 2021-06-28 Remove from heat. Mix bread and milk together, then mix into ground meat. Add eggs and herbs and mix well. Stuff all the vegetables with the ground meat mixture, …
From simplefrenchcooking.com
From simplefrenchcooking.com
See details
PETITS FARCIS DE PROVENCE RECIPE | EAT YOUR BOOKS
Web Save this Petits farcis de Provence recipe and more from Observer Food Monthly Magazine, July 28, 2013: Special Edition: 20 Best Summer Recipes to your own online …
From eatyourbooks.com
From eatyourbooks.com
See details
PETITS FARCIS DE PROVENCE RECIPE | EAT YOUR BOOKS
Web Petits farcis de Provence from Mange Tout: Bistro Cooking with a Modern Twist by Bruno Loubet Bookshelf ... If the recipe is available online - click the link “View complete …
From eatyourbooks.com
From eatyourbooks.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Country Ham and Cheddar Pie with Whole Grain Mustard and Greens with Apricot Vinaigrette and Almonds