Like the crudités et bagna cauda and salade niçoise, farcis are a summer staple in Nice. On Sundays and festive days, housewives and children carry large trays of freshly stuffed vegetables to the village baker's oven, returning at noon to pick up their crisp, golden farcis.
Served at most picnics or buffets, farcis are usually prepared in large quantities, since they are delicious warm or cold. Be sure to choose small vegetables and not to overstuff them.
Heat a large pot of salted water. Blanch the whole onions, cucumbers, and zucchini for 10 to 15 minutes. Remove them with a slotted spoon.
Prepare the vegetable shells, which should be about
Place the vegetable shells on one or two oiled baking dishes. Fill them with the stuffing and sprinkle with cheese. Sprinkle bread crumbs only on the tomatoes and onions. Dribble olive oil over all the vegetables and
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