PETITS FARCIS
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
Lovely small squashes are everywhere at the moment, it feels a shame to cut them up! To make Petits Farcis, seems ideal. I found 2 green and 1 yellow (unfortunately or stupidly I binned the hat of the yellow one...). My week's been like that, at my Zumba class on Monday, I realised that if I my feet were hurting it was because I was wearing two different shoes! For the sausage meat, I used Lincolnshire sausage.
Provided by Frenchfoodle
Categories Lunch/Snacks
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Heat your oven to 170 degrees.
- Wash all the vegetables, cut the hats off and keep them! Empty the inside carefully with a teaspoon but not to the skin, you want to leave some "vegetable chair", as we say in French ( roughly translated as vegetable meat.).
- Remove the skin from the sausages and fill the vegetable a little bit higher than the top.
- Put all your farcis in a ceramic dish with a tablespoon of water on the bottom to avoid sticking (not too much, as the vegetable will release some water). Cook for 45 minutes and add the hats for another 15 minutes. Turn the oven off and open the door, letting them rest for 10 minutes.
- Bon Appetit!
Nutrition Facts : Calories 1861.9, Fat 159.6, SaturatedFat 52.8, Cholesterol 432, Sodium 3826, Carbohydrate 8.1, Fiber 2.5, Sugar 5.5, Protein 92.3
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