Petits farcis niçois, stuffed Provençal vegetables
Preparation
Why this wine?
Good to know
Tips & insights
- Lightly salt the hollowed-out vegetables before filling and let them drain briefly so they do not release water while baking.
- Squeeze the white bread out well before adding it to the stuffing, otherwise the filling becomes too moist.
- Taste the stuffing before filling: fry a small spoonful in the pan and adjust the seasoning.
- Set the stuffed vegetables closely together in the dish so they stay upright and juicy while baking.
- Instead of veal and pork, finely chopped leftover braised beef works well too.
Frequently Asked Questions
Which wine goes with petits farcis niçois?
A rosé with fruit and some structure, the kind people drink with stuffed vegetables in Provence. We recommend our Prélude from LaSuite aux Conseillans, a barrel-aged rosé made from Malbec. It has enough spice for the meat filling and stays fresh with the herbs.
Can I prepare the petits farcis ahead?
Yes. They can be filled a few hours in advance and kept cool, then baked fresh. They are also very good served lukewarm once baked. Leftovers keep for two days in the fridge and can be gently rewarmed in the oven without drying out.
Which vegetables are suitable for stuffing?
Classics are small tomatoes, round courgettes, onions and small aubergines. Choose firm, evenly sized specimens so they cook evenly. Small peppers work well too. What matters is that the vegetables keep a stable wall and hold the stuffing securely.
What can replace the meat filling?
For a vegetarian version, replace the mince with cooked rice, ricotta and toasted pine nuts. Finely chopped mushrooms also add substance and savour. The Parmigiano and the herbes de Provence still provide depth and the typical southern French character.
