Petits Farcis Food

PETITS FARCIS

Petits Farcis image

Provided by Fredéric Morin

Categories Onion Tomato Parmesan Eggplant Zucchini Yellow Squash

Yield Serves 4

Number Of Ingredients 20

Ingredients

4 small new onions, with tops attached
4 small pattypan squashes
4 small tomatoes
4 small eggplants
4 bell peppers
4 small zucchini
Stuffing
1 small onion, finely chopped
1 tablespoon neutral oil
8 ounces (225 g) ground veal
8 ounces (225 g) ground pork
1 egg, lightly beaten
1 slice white bread, crust removed, crumbled and soaked in 2 tablespoons milk
1/4 cup (30 g) grated Parmesan cheese
1 teaspoon finely chopped fresh thyme leaves
1/2 teaspoon fennel seeds
1/4 teaspoon finely chopped garlic
1/4 teaspoon dried chile flakes
Salt and pepper
Olive oil for drizzling

Steps:

1. Cut the top one-third off the onions, squashes, tomatoes, eggplants, and peppers, and set aside to use as caps. Cut the zucchini in half lengthwise. With a melon baller or an espresso spoon, scoop out the inside of each vegetable the best you can. Leave the walls about 1/4 inch (6 mm) thick. Set the vegetables aside.
2. Preheat the oven to 400°F (200°C). To make the stuffing, in a small frying pan, sweat the onion in the oil over medium heat for 4 to 5 minutes, or until translucent. Remove from the heat.
3. In a bowl, combine the veal, pork, cooked onion, egg, bread, Parmesan, thyme, fennel seeds, garlic, chile flakes, and a pinch each of salt and pepper. Mix together using your hands; it should have the texture of a raw meatball.
4. Divide the meat mixture among the vegetables, stuffing it carefully and deeply inside each one. Stand the vegetables, without their caps, in an oiled gratin dish or cake pan. Bake for 20 minutes, or until the meat is cooked but not colored. Remove from the oven, top each vegetable with its cap, and return to the oven for another 10 minutes, or until the tops are getting crispy and the meat is sizzling.
5. Remove from the oven and drizzle olive oil on top. Serve lukewarm.

PETITS FARCIS - PROVENçE STUFFED BAKED VEGETABLES

Petits Farcis - Provençe Stuffed Baked Vegetables image

These stuffed vegetables are typical fare from Provençe - the region that hugs the Mediterranean coastline in the South of France. Vegetables, olives and olive oil are used in abundance in Provençe, and this recipe really captures the sun and fragrance of this much-loved area! There are numerous recipes for these famous stuffed vegetables, but this one is my favourite.......all that is needed is crusty bread and a glass of wine, et voila - an excellent light dinner or summer lunch. I have stipulated baby "round" courgettes (zucchini) and tomatoes in this recipe, but you can also use onions and aubergines (eggplant) as well.

Provided by French Tart

Categories One Dish Meal

Time 1h25m

Yield 8-10 petits farcis, 4-5 serving(s)

Number Of Ingredients 14

Ingredients

4 -5 round courgettes
4 -5 large beefsteak tomatoes
4 tablespoons olive oil
2 red onions, peeled and finely chopped
2 -4 garlic cloves, peeled & crushed
450 g good quality sausage meat
50 g tomato puree
4 tablespoons white wine
2 tablespoons flat leaf parsley, chopped finely
50 g parmesan cheese, grated
100 g fresh breadcrumbs
salt
fresh ground black pepper
parsley (to garnish) or basil leaves (to garnish)

Steps:

Pre-heat oven to 200C/400F/Gas 6.
Grease a roasting tin or a tian (earthenware dish) with some olive oil.
Cut the tops of the courgettes and tomatoes, keeping the lids.
Using a pointed spoon, hollow out centres of the courgettes and tomatoes - leaving about 1/2" thickness as the "container".
Place the courgettes and tomatoes into the oiled tin or tian.
Chop up the tomato and courgette flesh finely and place into a bowl.
Heat half of the oil in a large frying pan, wok or skillet; add the onions, garlic, and cook over a medium heat for about 5 minutes, or until softened.
Add the sausage meat, and break it up well - continue to cook for a further 5 minutes or until the sausage meat has browned.
Add the chopped courgette and tomato flesh and continue to cook for 3-5 minutes.
Add the tomato puree and stirring occasionally, cook for a further 10 minutes.
Remove from the heat and add the breadcrumbs, parmesan cheese and the chopped parsley - stir well.
Season well with salt and freshly ground black pepper.
Spoon the mixture into the vegetables - and then place the tops back on top of the courgettes and tomatoes.
Drizzle the remaining olive oil over and around the stuffed vegetables and then pour in the white wine.
Bake for 45 - 60 minutes, until well browned and the vegetables are soft, but still holding their shape.
Serve tepid or at room temperature, with the cooking liquor drizzled around the petits farcis & some chopped parsley or basil sprinkled over them. All that is needed then, is some crusty bread, good wine, good company and maybe some sun!

Nutrition Facts : Calories 1067.6, Fat 78.3, SaturatedFat 24.1, Cholesterol 171, Sodium 1848.1, Carbohydrate 42.3, Fiber 6.7, Sugar 13.2, Protein 47

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