Petit Farcis Niçois by Luc Salsedo

A delicious dish of stuffed vegetables, typically eaten at the beginning of the meal. This dish represents the culmination of a day spent at market, surrounded by the sights and smells of fresh ingredients.

Serves 6

Ingredients

• 500g of Beef Meat
• 500g of Veal Meat
• Olive Oil
• 2 White Onions
• 2 Garlic Cloves
• Thyme
• 300g of Purée of Vegetables (see below)
• 3 Eggs
• 100g of Tomato Sauce
• 3 slices of Bread soaked in Milk
• 60g of Parmesan Cheese
• 60g of Bread Crumbs
• 25g of Pesto
• Parsley
• Basil
• Salt and Pepper

Method

Vegetable Purée

Boil and puree 1 of each: tomato, red pepper, courgette, aubergine

Vegetables

1. Wash all the vegetables

2. Cut the tomatoes in half, take out the centre and save separately

3. Cut the red pepper in half and cook in the oven with garlic and thyme and olive oil 15 minutes at 150 °C

4. Boil the aubergine and zucchinis, when done, cut in half, take out the centre and save

Stuffing

1. Cook the vegetable leftovers with minced onion, chopped garlic and thyme

2. Add the meat and cook until pink

3. Once cooled, add the vegetable purée, tomato sauce, eggs, bread in milk, parmesan cheese, pesto, parsley, basil and seasoning

Then fill the vegetables with the stuffing, sprinkle with bread crumbs and olive oil and cook in the oven, for about 40 minutes at 140 °C.