Provençal Stuffed Vegetables

Name: Provençal Stuffed Vegetables
Yield: Serves 4
Cuisine: France
Ingredients: butter; black pepper; marrow and aubergine pulp; 1 tablespoon grated parmesan; 4 tablespoons boiled rice; finely-chopped fresh parsley; finely-chopped fresh tarragon; 1 clove garlic, crushed; 1 egg, beaten; 4 medium onions; 4 baby marrows; 4 small aubergines; 1 onion, finely chopped; 1 ounce diced fat salt pork; 6 ounces ground veal; 4 small tomatoes; olive oil; salt and freshly-ground

Preparation info

Serves
4

Difficulty
Easy

Appears in

Great Dishes of the World

By Robert Carrier

Published 1963

About

Ingredients

Vegetable Cases

4 small aubergines
4 baby marrows
4 medium onions

Europe
France
Side dish
Gluten-free
Mediterranean

Method

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

To Make Stuffing

Sauté meats and onion in olive oil. Mix other ingredients in a bowl and then add them to the meat and oni