Les petits légumes farcis

Name: Les petits légumes farcis (Stuffed Provençal vegetables)
Cuisine: French
Ingredients: 2 small new potatoes; 2 small tomatoes; 2 small courgettes (or, using 1 medium courgette, cut a small segment from each end to form 2 small cups approximately the same size as the other vegetables); 2 small courgettes (or, using 1 medium courgette, cut a small segment from each end to form 2 small cups approximately the same size as the other vegetables); 2 small courgettes (or, using 1 medium courgette, cut a small segment from each end to form 2 small cups approximately the same size as the other vegetables); 100 g/4 oz ratatouille (made with 25 g/1 oz each finely diced courgette, aubergine, onion and tomato, simmered in a little olive oil until the vegetables are tender); 100 g/4 oz ratatouille (made with 25 g/1 oz each finely diced courgette, aubergine, onion and tomato, simmered in a little olive oil until the vegetables are tender); 100 g/4 oz ratatouille (made with 25 g/1 oz each finely diced courgette, aubergine, onion and tomato, simmered in a little olive oil until the vegetables are tender); 100 g/4 oz ratatouille (made with 25 g/1 oz each finely diced courgette, aubergine, onion and tomato, simmered in a little olive oil until the vegetables are tender); 100 g/4 oz ratatouille (made with 25 g/1 oz each finely diced courgette, aubergine, onion and tomato, simmered in a little olive oil until the vegetables are tender); 100 g/4 oz ratatouille (made with 25 g/1 oz each finely diced courgette, aubergine, onion and tomato, simmered in a little olive oil until the vegetables are tender); 2 courgette flowers; 100 g/4 oz ratatouille (made with 25 g/1 oz each finely diced courgette, aubergine, onion and tomato, simmered in a little olive oil until the vegetables are tender); 1 generous pinch each dried thyme and rosemary; 1 generous pinch each dried thyme and rosemary; 75 g/3 oz fresh breadcrumbs; olive oil; 2–3 leaves basil, finely chopped; 50 g/2 oz finely chopped flat-leafed parsley; 25 g/1 oz cooked ham; 2 cloves garlic, finely chopped; salt and ground black pepper; salt and ground black pepper; pinch powdered saffron (to colour and flavour potatoes); pinch powdered saffron (to colour and flavour potatoes)

Stuffed Provençal vegetables

Preparation info

Difficulty
Easy

Appears in

Feasts of Provence

By Robert Carrier

Published 1995

About

These little stuffed Provençal vegetables - even-sized small courgettes, tomatoes, courgette flowers and new potatoes - are designed to accompany a roast of lamb à la provençale, as served at the Hotel Bel Air. The recipe serves 2 to accompany a baby rack of spring lamb. To serve 4 or 6 as an accompaniment to a larger joint, double or treble this recipe.

Ingredients

Europe
France
Side dish
Mediterranean
Provence

Ingredients

Method