One of the most endearing and favorite of all Provencal dishes is Petits Farcis or stuffed vegetables, also known as lu farçum in the Niçard (Nice) dialect. They are the perfect and easy family meal that can be served hot, cold or warm and everyone loves to eat them. Petits Farcis are best made in the summertime when so many great vegetables, like sun-ripened tomatoes, round zucchini, and thin eggplants start to appear in the farmers’ markets but really can be made any time of year.
Like all great recipes, this one has numerous variations that are fun to experiment with. Here are a few favorites:
- You can stuff the vegetables with a seafood or vegetarian stuffing.
- You can choose any vegetables to stuff.
- Some provencal cooks use cooked rice instead of bread in the stuffing.
- Use couscous or even quinoa in the stuffing.
Whatever stuffing you try, give this recipe a shot and tag us at #PistouandPastis because we love to see your pictures!
Petits Farcis, Stuffed Provencal Vegetables
A great dish to make for lunch in the summertime
- 4 small tomatoes
- 4 round zucchini
- 2 small eggplant
- 4 small sweet peppers
- 2 red onions
- 1 tablespoon olive oil
- 1 sweet onion chopped
- 3 cloves garlic chopped
- 1 pound ground pork or lamb
- 3 slices bread chopped
- 6 ounces milk
- 1 egg
- 1 teaspoon thyme chopped
- 1 tablespoon basil chopped
- 1 tablespoon parsley chopped
- 1/4 cup grated parmesan
Tomatoes: Cut tops off and scoop insides out leaving a shell. Chop insides and save for stuffing.
Zucchini: Cut tops off and use a melon baller or spoon to remove insides. Blanch in boiling water. Cool off in ice water then drain well. Chop insides and save for stuffing.
Eggplants: Cut in half and roast skin side down on oiled sheet pan at 350 degrees for 30 minutes, or until tender. Scoop out excess pulp and save. Chop insides and save for stuffing.
Peppers: Cut tops off and roast on the same pan as eggplants for 30 minutes.
Onions: Boil in salted water till tender, about twenty minutes. Carefully remove two outer layers from each onion, trying to keep them intact. Chop insides and save for stuffing.
Heat olive oil in large pan and saute onion and garlic till tender, about five minutes.
Add ground meat and cook till browned and fully cooked.
Add all the vegetable innards and 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, sprinkle with parmesan and bake in a 400-degree oven for thirty minutes, or until tops are lightly browned. Cover with vegetable tops on and bake 5 minutes longer.