Petits Farcis - Provençe Stuffed Baked Vegetables

Recipe by French Tart
READY IN: 1hr 25mins
SERVES: 4-5
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pre-heat oven to 200C/400F/Gas 6.
  • Grease a roasting tin or a tian (earthenware dish) with some olive oil.
  • Cut the tops of the courgettes and tomatoes, keeping the lids.
  • Using a pointed spoon, hollow out centres of the courgettes and tomatoes - leaving about 1/2" thickness as the "container".
  • Place the courgettes and tomatoes into the oiled tin or tian.
  • Chop up the tomato and courgette flesh finely and place into a bowl.
  • Heat half of the oil in a large frying pan, wok or skillet; add the onions, garlic, and cook over a medium heat for about 5 minutes, or until softened.
  • Add the sausage meat, and break it up well - continue to cook for a further 5 minutes or until the sausage meat has browned.
  • Add the chopped courgette and tomato flesh and continue to cook for 3-5 minutes.
  • Add the tomato puree and stirring occasionally, cook for a further 10 minutes.
  • Remove from the heat and add the breadcrumbs, parmesan cheese and the chopped parsley - stir well.
  • Season well with salt and freshly ground black pepper.
  • Spoon the mixture into the vegetables - and then place the tops back on top of the courgettes and tomatoes.
  • Drizzle the remaining olive oil over and around the stuffed vegetables and then pour in the white wine.
  • Bake for 45 - 60 minutes, until well browned and the vegetables are soft, but still holding their shape.
  • Serve tepid or at room temperature, with the cooking liquor drizzled around the petits farcis & some chopped parsley or basil sprinkled over them. All that is needed then, is some crusty bread, good wine, good company and maybe some sun!
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