Provencal · French · Nicoise
Petits Farcis Niçois
Niçois vegetables stuffed with pork and herbs
Small summer vegetables filled with savoury pork, bread, cheese and herbs, then baked until golden.
Bright, satisfying and built for real life.
This recipe brings together the generous flavours of Provencal and French and Nicoise cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.
The recipe
Petits Farcis Niçois
Ingredients
Main
Method
- 1
Hollow the vegetables, reserving and chopping their flesh.
- 2
Cook the chopped flesh briefly, cool, then mix with pork, bread, cheese, garlic, parsley and egg.
- 3
Fill the vegetable shells and arrange snugly in an oiled dish.
- 4
Drizzle with oil and bake at 190°C until tender and browned.
Petits farcis are a Niçois speciality of small seasonal vegetables filled and baked, often with a meat-and-bread stuffing.
Storage
Refrigerate leftovers promptly in a sealed container for up to 3 days.
Freezing
Freeze only when the finished texture remains suitable; thaw overnight in the refrigerator.
Reheating
Reheat gently until piping hot throughout, unless traditionally served cold or at room temperature.
Keep cooking
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