Petits Farcis Nicois - Photo credit: Jerome Estebe
The flavors of the South of France in a healthy and tasty dish that will leave sunshine in your taste buds!
Petits Farcis Nicois (Stuffed Vegetables)
For 6 servings
Vegetables to stuff:
- 2 small zucchinis
- 6 small tomatoes
- 2 small red peppers
- 2 small white onions
- 2 small potatoes
Stuffing:
- 1/2 red pepper
- 1/2 green pepper
- 2 medium size zucchini
- 2 medium size white onions
- 1/2 lb small mushrooms
- 1/2 lb veal shoulder
- 2 eggs
- 3.5 oz Parmegiano Cheese
- 1 stack basil
- 1 slice bread (remove the edges and cut in small pieces)
- 3 tbs olive oil
- 2 cloves garlic
Remove the top (set aside) and empty out onions, zucchinis & peppers. Cook for a couple minutes in salted boiling water. Remove top (set aside) and empty the tomatoes. Set aside. Boil the potatoes with skin until soft, peel and empty.
Chop all the stuffing vegetables in a mixer. Saute in olive oil. Chop the veal shoulder in the mixer. Add to the vegetables when they start getting soft. When the meat is cooked, pour in a large bowl and mix in the bread, cheese, eggs, chopped basil & garlic, and olive oil.
Stuff the vegetables with the mixture and top with the set aside pieces. Oil a baking dish with olive oil and arrange the stuff vegetables. Bake for 10 to 15 minutes in a 400° oven.
Serve with mixed greens.