“Petits Farcis” or Stuffed Vegetables from Nice

This both unusual and traditional recipe is on the menu at "La Petite Maison de Nicole", one of the restaurants at the Majestic-Barrière Hotel in Cannes which is under the direction of the talented chef Bertrand Schmitt. Peppers, zucchini, eggplants, tomatoes; this dish will delight lovers of Mediterranean flavors.
By Bertrand Schmitt

Serves 4 / Time required: 1½ hours / Preparation in advance: 30 min / Cooking time: 15 min.

Ingredients

For the stuffing :

  • 1kg veal
  • 800 g white onions
  • 1 head of pink garlic
  • 1 bouquet garni (bay leaf, thyme, rosemary)
  • 2 tbsps. breadcrumbs
  • 500 ml olive oil
  • 1 teaspoon of herbes de Provence
  • Tomato passata, salt, pepper

For the vegetables :

  • 8 small green peppers
  • 8 round zucchini
  • 4 small eggplants
  • 8 small tomatoes
  • 1/2 bread stick

Method

  1. Dice the meat in 5 x 4 cm cubes. Peel and finely chop the onions. Peel and slice the garlic. In a casserole dish, brown the cubes of veal in olive oil with the onions and garlic. Add the bouquet garni and leave to simmer 2 hours.
  2. Wash the vegetables. Cut the tomatoes in half, remove the seeds, turn them over and dry them for 5 minutes in the oven. Cut the peppers in half, remove the seeds, brush with olive oil, and cook them for 5 minutes in the oven. Cook the whole zucchini in salted boiling water, and then cut them in half. Cut the eggplants in half, cover them in olive oil, and cook them in the oven for around 5 minutes.
    Hollow out the cooked zucchini and eggplant, and put aside the flesh. Fifteen minutes before the veal finishes cooking, add the diced bread, the Herbes de Provence, and the vegetable flesh. Season. When the veal is cooked, put everything through the mincer (fine setting). Place the vegetables on a baking tray, stuff them with the mince, sprinkle with breadcrumbs and drizzle with olive oil. Brown them in the oven at 200°C.
  3. Serve the stuffed vegetables with tomato passata.

“Petits Farcis” or Stuffed Vegetables from Nice
“Petits Farcis” or Stuffed Vegetables from Nice

Green peppers, round zucchini, eggplant, tomatoes : this dish will delight lovers of Mediterranean flavors !

Photography : José Nicolas

Latest articles

5 tips to get your body beach ready

5 tips to get your body beach ready

Summer is fast approaching and soon the holidays will be here. For those planning to swap the pavement for a sandy beach, L'Occitane has some good advice to prepare for swimsuit season.
Get ready for Cannes

Get ready for Cannes

Every year in late May, La Croisette in Cannes welcomes its famous international film festival, founded by French Fine Arts Minister Jean Zay and inaugurated in 1946. To mark the occasion, L'Occitane is making its own awards in recognition of the importance of skin and hair care for navigating the red carpet with style.
Julie Massé, L'Occitane perfumer

Julie Massé, L'Occitane perfumer

From her first steps in the garden of the family home in Grasse, Julie has loved beautiful fragrances, particularly those of the Mediterranean. This love has led her to blend intoxicating and precious essences for some of the best-known companies, including L'Occitane en Provence. Meeting.