Petits Farcis

Name: Petits Farcis
Yield: Serves Six
Cuisine: United Kingdom
Ingredients: 6 tomatoes; 2 tomatoes; 1 tablespoon white wine vinegar; 1 tablespoon olive oil, plus extra for sprinkling; 6 tablespoons coarse breadcrumbs; sea salt and black pepper; 10 mint leaves, coarsely chopped; 6 round courgettes; ½ onion, peeled and finely diced; olive oil, for sprinkling; 6 anchovy fillets; 2 tablespoons grated Parmesan cheese; salt; a good handful of parsley leaves, finely chopped; 6 tablespoons coarse fresh breadcrumbs; sea salt; 2 egg yolks, beaten; salt and black pepper; 3 red peppers; 1 fat garlic clove, peeled and extremely finely sliced; 6 basil leaves; 6 medium-small white onions; 2 garlic cloves, peeled and finely chopped

Preparation info

Serves
Six

Difficulty
Easy

Appears in

A Long and Messy Business

By Rowley Leigh

Published 2018

About

Half a large country loaf, a bit stale, with crusts removed and coarsely chopped in a food processor should suffice.

Ingredients

For the Courgettes

6 round courgettes
½ onion, peeled and finely diced
1 tablespoon o

Europe
United Kingdom
Starter
Pescatarian
September
England

Method

Preheat the oven to 180°C (350°F, Gas Mark 4). Cut a very thin slice of the bottom of the courgettes so that they will stand upright, then cut off the tops about 1cm (½in) below the stalk. Using a teaspoon or a melon baller, scoop out the pulp from the courgette, leaving the walls at l