Provence Beyond Homepage Themes icon

Légumes Farcis à la Provencal Recipe

Provencal French cuisine

Food > Recipes > Légumes Farcis à la Provencal      

   Contact      About Beyond  

 

 

Also, Stuffed:  | Legumes Farci | Aubergine | Courgette | Oignon | Poivron | Tomate |



Even with the often stony ground of the region, the Provence sunshine helps provide a rich variety of vegetables. Making stuffed vegetables, or légumes farcis, is a typically Provencal solution of combining imagination with abundant local ingredients to produce an interesting, low-cost and delicious meal.

The legumes typically "farcied" in Provence are Aubergine, Courgette, Oignon, Poivron, Tomate, and sometimes potatoes. Although any of these legumes can be prepared and served on their own, they should all be done together (a few of each) for a real presentation meal.

Recipe (12 servings)

This is a "generic" stuffing that can be used for all the legumes. However, specific variations which should be used for each different legume are shown for each legume's specific page.
 

Stuffing (Farce):

50 g lean salt pork [petit salé maigre]
50 g rice [riz]
100 g parmesan [parmesan]
1 onion [oignon]
bread crumbs [chapelure]
2 eggs [oeuf]
1 clove garlic [ail]
6 leaves basil [basilic]
olive oil for cooking [huile d'olive]
salt, pepper [sel, poivre]
Alternates: bread (1 thick slice) soaked in milk or wine, in place of rice.

Pre-Preparation

1. Scoop out the legumes, using the specific method for each, and put the contents aside for mixing with the stuffing. (The scooped out part of the legume is called the "chair de la légume" in French, and we refer to it as the contents.)

2. Cook and drain the rice, put it in a bowl for mixing. Instead of rice, you can soak a thick slice of bread in white wine or milk, and squeeze it dry just before mixing.

3. Chop the onion, basil and meat very finely.

4. Crush the garlic and grate the parmesan.

5. Beat the two eggs.

Preparation

1. "Blondir" the chopped onion with the olive oil (cook only until transparent).

2. Put the rice (or the well-squeezed bread) in with the onion. Add the well-chopped meat, basil, garlic and parmesan, and stir in the beaten eggs. Add salt and pepper and stir the mixture until it is dry, and remove it from the heat.


Conversions
1 kg = 2.2 lbs  
0.45 kg = 1 lb  

1 lt = 1.06 qt  
0.95 lt = 1 qt  
 
30 g = 1 oz = 2 Tbs
60 g = 2 oz = 1/4 cup  
115 g = 4 oz = 1/2 cup  
180 g = 6 oz = 3/4 cup
225 g = 8 oz = 1 cup  
450 g = 16 oz = 1 pint  


- www.provencebeyond.com (Beyond the French Riviera) ®
Copyright 1995-2011, Russ Collins - All Rights Reserved.
-