JDV: FrenchSelections.com Home Page
Order Tracking | Support | Blog | Basket  ( 0 )

    Asparagus in Morel Cream
    Baby Artichokes Barigoule
    Baked Tomatoes with Herbs
    Braised Peas
    Buttered Fava Beans
    Carrots with Mushrooms in Cream
    Ebly with Tomatoes and Olives
    Eggplant and Tomato Gratin
    Fava Beans with Bacon
    Fig and Bacon Brochettes
    Flageolets Beans à la Provençale
    Glazed Carrots with Coriander
    Green Beans "Lyons-Style"
    Green Lentils à l'Auvergnate
    Green Lentils à la Bourguignonne
    Leek and Mushroom Ragout
    Leeks in Cream
    Morels in Cream Sauce
    Onion Confit with Olives
    Porcini à la Bordelaise
    Potatoes Sarladaise
    Provencal stuffed Vegetables
    Roasted Asparagus with Truffle Oil
    Tarbais Beans à la Provençale
    Tomatoes stuffed with Goat Cheese, Nuts and Garlic
    Truffled Mashed Potatoes
    Vegetable Napoleons
    Wild Mushroom Flan
    Zucchini Gratin
Pasta & Rice
Foie Gras
Fish & Seafood
Main Courses

           Email This Recipe To A Friend     Print This Recipe

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

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

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

Contact Us
Track Your Book Order
Our Guarantee
Your Privacy
Sylvaine's Blog
Product Stories
Sylvaine's Blog Follow French Selections on Facebook
French Selections page
Sylvaine Lang's page

Product Updates, Promotions, Recipes

© Copyright Joie de Vivre, 2003-2018
All Rights Reserved