07
Jan

2010

Petits farcis (stuffed vegetables)

Catégorie : Nice Cooking  
(Petits farcis à la niçoise) - Merenjaina, cougourdeta, toùmati e ceba farcidi
1 hour
Cooking time : 45 minutes

Ingredients for 6 people :

6 round courgettes, 6 tomatoes
200 grams of sausage meat.
7 white onions,
3 long aubergines
200 grams of minced beef.
2 eggs
80 grams of rice.
A bowl of stale bread crumbs
100 grams of grated cheese.
the green leaves from a bunch of swiss chard
garlic, parsley, thyme.
Milk, bread crumbs, olive oil
salt, pepper, cinnamon.


Poach the courgettes, aubergines, and the 6 onions for about 10 minutes.
Cut them in two. Empty the insides of the courgettes and the aubergines and set their flesh aside.Carefully remove the inside of the onions so that only the outside layer is left. Frequently the base is empty so fill it with a few pieces of onion. Cut up all the unused pieces and put aside with the flesh of the other vegetables.
Wash the tomatoes and cut a large slice off the top and remove the pips. Salt them and let them render their liquid by turning them upside down on the sink-top.
Put the stale bread to soak in the milk.
Place your empty vegetable cases in a gratin dish.
Boil the rice for 10 minutes in a large amount of salted water, and blanch the green leaves in the same water.
Put the oil to heat in a pan. Brown the onion with the branch of thyme on a hot flame. Sprinkle over this the minced beef and the sausage meat. Leave for 5 minutes on a low heat. In a large basin mix this with the remains of the vegetables, the garlic and the chopped parsley, the strained bread crumbs, the green leaves of the swiss chard cut into thin strips, the grated cheese, the eggs and the strained rice.
Check the taste and add a little cinnamon if you wish.
Stuff all the vegetables using a small spoon. Sprinkle on the breadcrumbs, pour a little olive oil onto each one and leave it in a hot oven for 45 minutes.
Stuffed vegetables are long in preparation, but they may be eaten hot, warm, or cold and are even better reheated when they start to become caramelised in the cooking dish. It is best to cook a lot in one session in order to save time overall.

 

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