ReceptnaptárFarcis niçois (Niçoise stuffed vegetables)
Farcis niçois are the traditional stuffed vegetables of Nice: courgettes, tomatoes and peppers with a spiced meat filling, baked with olive oil. It was the leftovers dish of Niçoise women on Sundays, and today it is one of the most beautiful platters of summer cooking.
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Ingredients
Method
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- Heat the oven to 200 °C (fan 180 °C). Halve the courgettes lengthwise and scoop them out with a spoon. Cut the tops off the tomatoes and spoon out the insides. Halve the peppers and deseed them.
- Finely chop the scooped-out vegetable flesh and tomato insides, and cook them with the onion and garlic in 1 tbsp oil for 8 minutes, stirring, until thick.
- Squeeze out the soaked bread thoroughly and work it together with the minced meat, the cooked vegetable mixture, the egg, the herbs, salt and pepper.
- Stand the vegetables in an oiled baking dish, fill them with the meat mixture and drizzle with the remaining oil.
- Bake for the first 10 minutes at 200 °C, then lower the heat to 180 °C (fan 160 °C) and bake for another 35-40 minutes, until the vegetables are tender and the filling is cooked.
- Rest for 5 minutes and serve warm or lukewarm.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Always keep the vegetables' juices and use the scooped-out insides. There is less waste, and the filling is tastier.
- Choose vegetables of similar size so that they cook at the same time.
- It can also be made with leftover cooked meat, which is the original Niçoise practice. In that case, fry the meat first with seasoned onion.
Frequently asked questions
Is it good cold?
Yes. In Provence it is often served lukewarm or cold, drizzled with olive oil.
Is there a vegetarian version?
You can replace the meat with rice, chickpeas, or a mixture of chopped walnuts and cheese.
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