PETITS FARCIS
Steps:
- 1. Cut the top one-third off the onions, squashes, tomatoes, eggplants, and peppers, and set aside to use as caps. Cut the zucchini in half lengthwise. With a melon baller or an espresso spoon, scoop out the inside of each vegetable the best you can. Leave the walls about 1/4 inch (6 mm) thick. Set the vegetables aside.
- 2. Preheat the oven to 400°F (200°C). To make the stuffing, in a small frying pan, sweat the onion in the oil over medium heat for 4 to 5 minutes, or until translucent. Remove from the heat.
- 3. In a bowl, combine the veal, pork, cooked onion, egg, bread, Parmesan, thyme, fennel seeds, garlic, chile flakes, and a pinch each of salt and pepper. Mix together using your hands; it should have the texture of a raw meatball.
- 4. Divide the meat mixture among the vegetables, stuffing it carefully and deeply inside each one. Stand the vegetables, without their caps, in an oiled gratin dish or cake pan. Bake for 20 minutes, or until the meat is cooked but not colored. Remove from the oven, top each vegetable with its cap, and return to the oven for another 10 minutes, or until the tops are getting crispy and the meat is sizzling.
- 5. Remove from the oven and drizzle olive oil on top. Serve lukewarm.
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Zubairshah
[email protected]I'm not sure what I did wrong, but my petits farcis turned out really dry. Maybe I didn't cook them long enough?
Robyn Lee Rawlings
[email protected]These petits farcis are a great way to use up leftover vegetables.
Mediko Franca
[email protected]I've never made petits farcis before, but this recipe made it easy. They turned out great and I'll definitely be making them again.
Sajath Mohamed
[email protected]I made these petits farcis for a special occasion and they were a huge success. Everyone raved about them.
Susan Lemon
[email protected]These petits farcis were disappointing. The vegetables were overcooked and the filling was bland.
Praise Idahosa
[email protected]I'm not a big fan of stuffed vegetables, but these petits farcis were actually pretty good. I'll definitely make them again.
Iftikhar Qasim
[email protected]These petits farcis are a great make-ahead meal. I made them the night before and they were just as good the next day.
Ntutuzelo Mxokozeli
[email protected]I made these for a potluck and they were a big hit. Everyone loved them!
Md. Shofiqul Islam
[email protected]The recipe was easy to follow and the dish turned out great. I especially liked the tomato sauce.
Ricky Otidi
[email protected]These petits farcis were a bit bland for my taste. I think I'll add more herbs and spices next time.
Thomas Hammock
[email protected]I've made this dish several times now and it's always a crowd-pleaser. I highly recommend it!
Mohammad Aadil
[email protected]This dish is a bit time-consuming to make, but it's definitely worth it. The end result is a flavorful and satisfying meal.
Kushal thakuri
[email protected]I made these for dinner last night and they were a hit! My family loved them.
KAshi MEHAR
[email protected]These petits farcis were absolutely delicious! The flavors were incredible and the texture was perfect. I will definitely be making this dish again.