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….
Zucchini Blossom Beignet: the perfect answer to a garden overrun with zucchini
There always seems to that one definable moment in the summer when your springtime fantasies of planting too much zucchini meets the harsh reality that you now have more zucchini than you could possibly ever eat. In terror, you start rummaging through hundreds of cookbooks and online sources, looking for any word that slightly resembles zucchini to cook recipes from. Friends stop answering your calls for fear that you may try to unload another shopping bag on them and neighbors cautiously keep an eye on you as you near their front porches.
Well fear no more, I have the perfect solution: Zucchini Blossom Beignet, an easy to make celebration of your harvest, that culls your crop in the tastiest of ways….
I am in the middle of multiple intense moments finishing my first cookbook entitled ‘Cuisine of the Sun’ and editing my kickstarter campaign starting next week. It has been an amazing and wild ride that never could have been accomplished without the love, support and hard work of my wife Lisa. The downside to looking at food, thinking of food, photographing food is that I get super hungry and start to drool. My mind wanders and I begin to crave things. I saw some amazing Zucchini Blossoms at the Farmer’s Market and made these Zucchini Blossoms stuffed with Ricotta in a Tomato Sauce for a petite goutte. A small nibble to carry me through the end of the day proofing. I need a break so I wrote down how I make these yummy treats.