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Provencal stuffed Vegetables
Petits farcis provençaux
A Recipe From: Provence
Originally, "petits farcis" were stuffed with left-over beef daube...

Skill Level: Average
Serves: 4

Directions
Preheat oven to 400ºF. Soak the bread in milk. Cut off and reserve the top of the zucchinis and tomatoes; remove the flesh with a spoon or a melon baller. Chop and set into a bowl. Trim off the mushroom stems; chop and add to the vegetables; remove the mushroom gills. Cut the bell pepper in half; remove stem, seed and white membranes. Salt the inside of the vegetables and turn them upside down on a grate; let them drain. Add onion, garlic, basil, parsley and cayenne. Squeeze milk out of the bread; add bread and ground meat to the vegetables, salt and pepper to taste; mix well. Stuff the vegetable shells with the meat mixture and set them on a gratin dish brushed with olive oil. Drizzle a bit of olive oil on top of the vegetables. Bake for 45 minutes (half way through, top the zucchinis and the tomatoes with their caps).

Sylvaine's tips
Petits farcis can be eaten hot or at room temperature; perfect for leisurely summer meals. Other vegetables can be used as well: eggplants, onions... I also like to stuff my veggies with ground lamb instead of a mixture of beef and pork. In that case I usually substitute oregano for the basil.

Recipe Contributed By
Joie de Vivre

Recipe Category: Vegetables


Ingredients
4 slices of bread, crust removed
½ cup milk
2 round zucchinis
2 tomatoes
2 portabello mushrooms
2 red bell peppers
Salt Available Online
1 onion, chopped
4 garlic cloves, chopped
2 tbsp chopped basil
2 tbsp chopped parsley
¼ tsp cayenne pepper
Freshly ground pepper
1 lb ground meat (beef, pork or a combination)
2 tbsp extra virgin olive oil Available Online


Wine Pairings

wine Bandol Rosé

wine Tavel Rosé



Items Available For This Recipe


Fleur de sel de Camargue 4.4 oz

$19.95    ( Item: #3080)
On Sale: $16.95


Castelines EV Olive oil AOP Vallee des Baux 17 fl

$34.95    ( Item: #2514)



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