petits farcis provencaux

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Cooking receipe to make petits farcis provencaux under category General Recipes. You may find some video clips related to this receipe below.

petits farcis provencaux

These vegetables are equally delicious as an hors doeuvre or vegetable accompaniment (they are particularly good with local kid or simple roast lamb). They can be eaten cold to stimulate the appetite or hot topped with a little freshly grated Parmesan. We like to pour on a dribble of olive oil just before eating.

8 medium white onions

4 small aubergines

4 medium very firm tomatoes

4 round summer squash or courgettes

4 small fennel bulbs

Stuffing

IOOml olive oil

150g Provencal ceps or button mushrooms peeled washed and chopped

150g spinach blanched and chopped

150g onions finely chopped

300g tomatoes peeled deseeded and chopped

3 garlic cloves peeled and crushed

IOg savory finely chopped

30g flat leaved parsley finely chopped

150g fresh breadcrumbs

salt and f reshly ground pepper

Peel the white onions and cut off one third from the top.

Wash all the other vegetables halve lengthways and cut off a sliver from the bases so that the vegetables stand firmly.

Use a soup spoon and if necessary the point of a knife to hollow out the vegetables leaving a 5mm thickness of pulp and skin so that they keep their shape when filled and cooked

Keep the diffcrent types of pulp separately

Blanch the fennel in boiling water for 2 minutes refresh and drain.

Preheat the oven to gas 6 200C (400F)

Keeping the different varieties separate finely chop the vegetable pulp chopping the onion and fennel particulary finely

Heat twothirds of the olive oil in a roasting pan or casserole

Add the onion and cook over medium heat for 5 minutes

Add the fennel then add the rest of the vegetables at 2 minute intervals and in the following order: ceps or mushrooms aubergines summer squash or courgettes spinach tomatoes and finally the garlic savory and parsley

Season lightly with salt and pepper and cook gently for 30 minutes stirring occasionally with a wooden spatula

Add 120g breadcrumbs let the mixture bubble for I minute and adjust the seasoning

Lightly salt the insides of the vegetables

Spoon in the stuffing

Lightly oil 1 or 2 gratin dishes and put in the stuffed vegetables

Sprinkle over a few drops of the remaining oil and the rest of the breadcrumbs

Bake in the preheated oven for 40 minutes then place the vegetables under a hot grill to brown the tops

Arrange the vegetables on a plain serving platter to show off their glowing colours and serve immediately while they are very hot

Note:

The vegetables can be prepared in advance in the morning or even the night before most useful if you are entertaining

serves 4

prepartion time 1 1/4 hours

preparation time 30 mins

cooking time 30 mins for the stuffing plus 40 mins for the vegetables

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