Petits farcis niçois

Name: Petits farcis niçois
Total time: 90 min
Yield: Serves 6
Cuisine: Provence
Ingredients: 6 small tomatoes; 6 small round zucchini; 6 small bell peppers; 6 small sweet onions; 400 g (14 oz) sausage meat; 200 g (7 oz) ground veal; 100 g (3½ oz) chopped ham; 1 chopped onion; 3 garlic cloves; 1 bunch parsley; 1 bunch basil; 100 g (2 cups) bread soaked in milk; 2 eggs; 50 g (½ cup) grated Parmesan; 50 ml (3½ tbsp) olive oil; Salt, pepper

Nice-style stuffed vegetables

⏱ 90 minServes 6Medium420 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

6small tomatoes
6small round zucchini
6small bell peppers
6small sweet onions
400 g (14 oz)sausage meat
200 g (7 oz)ground veal
100 g (3½ oz)chopped ham
1chopped onion
3 clovesgarlic
1bunch of parsley
1bunch basil
100 g (3½ oz)bread soaked in milk
2eggs
50 g (2 oz)grated Parmesan
50 ml (3½ tbsp)olive oil
Saltpepper

6 small tomatoes
6 small round zucchini
6 small bell peppers
6 small sweet onions
400 g (14 oz) sausage meat
200 g (7 oz) ground veal
100 g (3½ oz) chopped ham
1 chopped onion
3 cloves garlic
1 bunch of parsley
1 bunch basil
100 g (3½ oz) bread soaked in milk
2 eggs
50 g (2 oz) grated Parmesan
50 ml (3½ tbsp) olive oil
Salt pepper

Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

Rectangular baking dish

Vegetable corer or scooping spoon

Oven thermometer

Meat grinder or food processor

Chef’s knife

03 — Method

Cut the tops off the tomatoes, hollow them out, salt the insides and turn upside down to drain.
Halve the zucchini and hollow them out, leaving a 1 cm (½ in) wall.
Cut the tops off the peppers and remove the seeds and ribs.
Hollow out the onions, keeping the 2 outer layers.
Blanch all the vegetables except the tomatoes in boiling salted water for 3 minutes.
Sauté the chopped onion in oil, then add the sausage meat and veal and cook through.
Off the heat, mix in the ham, garlic, chopped herbs, squeezed bread, Parmesan and eggs.
Add the chopped vegetable pulp and season with salt and pepper.
Fill all the vegetables with stuffing and put the tops back on.
Arrange in an oiled dish and drizzle with olive oil.
Bake for 45 minutes at 180°C (350°F) and serve warm.