Les farcis

Name: Les farcis (Provençal stuffed vegetables)
Cuisine: French
Ingredients: salt and black pepper; 6 tablespoons boiled rice; tomato and aubergine pulp; tomato and aubergine pulp; salt and black pepper; salt; butter; 1 egg, beaten; 2 tablespoons grated Parmesan cheese; 1–2 cloves garlic, crushed finely chopped fresh tarragon and parsley; 1–2 cloves garlic, crushed finely chopped fresh tarragon and parsley; 1–2 cloves garlic, crushed finely chopped fresh tarragon and parsley; olive oil; 1 Spanish onion, chopped olive oil; 1 Spanish onion, chopped olive oil; 50 g/2 oz diced fat salt pork; 225 g/8 oz minced veal; 6 small tomatoes; 6 medium onions; 6 small aubergines; 6 courgettes

Provençal stuffed vegetables

Preparation info

Serves
6

Difficulty
Easy

Appears in

Feasts of Provence

By Robert Carrier

Published 1995

About

Ingredients

For the Vegetable Gases

6 courgettes
6 small aubergines
6 medium onions

Europe
France
Provence
Side dish
Gluten-free

Method

Poach the courgettes and onions whole for 1 minute in boiling salted water. Cut the tops off the tomatoes, aubergines and onions. Scoop out the interiors of the vegetables and keep the pulp of the aubergines and tomatoes for the stuffing.

To Make the Stuffing

Pre-heat the oven to moderate