“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

Aromachology, Scent Therapy By Essence

Aromachology, Scent Therapy By Essence

Originating in a profound quest for wellness, Aromachology can be defined as the study of the influence of smell on behavior. Since 1982, this approach combining nature and sensorial pleasure has been gently promoting the harmony of body and mind.
Gordes Gets In Tune with the Soirées d’Été Festival

Gordes Gets In Tune with the Soirées d’Été Festival

Perched on a hillside in the heart of the village of Gordes, the Terrasses Theater hosts the annual summer festival Soirées d’Été. The event comprises six performances, a mix of theater, dance and music and punctuated with a subtle touch of humor, making for a real success story!
The Château de Valmer: An Oasis of Luxury on the French Riviera

The Château de Valmer: An Oasis of Luxury on the French Riviera

Within an age-old park, close to Gigaro beach, the Château de Valmer charms with its allure of a bourgeois residence from the 50s. This sumptuous hotel has managed to maintain an authentic appeal through a subtle combination of tradition and glamour.