Les Petits Farcis a Provencal Specialty from Nice
Les Petit Farcis is a hearty dish often found on menus in Provence during fall and winter months. Found commonly on menus throughout the region les petits farcis originate from Niçoise cuisine. The name refers to small stuffed vegetables. Traditional recipes call for seasonal vegetables such as zucchini squash (in this version). It is not uncommon to see variations with stuffed mushroom caps, tomatoes, eggplant or even sweet onions. The farce (stuffing) is sausage meat, which in this case is Italian sausage. In France, you can buy prepared farce at your local butcher or in the meat section at the grocery store.
Petits Farcis a Nicoise Speciality
Les petits farcis may be served warm or at room temperature. Serve the petits farcis, served with the roasted vegetables, a green salad, crusty bread and a bottle of Côtes du Rhône make an excellent lunch or add some roasted chicken and call it dinner.
- 6small round Zucchini Squashor 3 medium long zucchini, tailed, topped & halved
- 1lb (.45 kg) Sweet Italian Sausageor Italian-style turkey sausage
- 1small Onionfinely diced
- 1large Garlic Cloveminced
- 2slices White Breadcrusts removed
- 1/3cup (80 ml) Milk
- 3tbsp Parsleychopped
- 1tbsp Thymechopped
- 1tbsp olive oilmore for drizzling
- 3 Yellow or Red peppershalved or quartered, if very large
- 3 Fresh Tomatoesripe but not soft, halved
- 1tsp Freshly ground pepper
- salt to taste
*The number of servings will depend on your choice of sides and the size of the zucchini. If the zucchini are small in size perhaps two (2) per person.
Other Niçoise Recipes
The salad Niçoise might just be the foundation for thousands (or is it millions?) of fully-loaded meals with a few greens, but nothing compares with the flavours of Nice artfully arranged on a plate. A lovely collection of fresh potatoes, tomatoes, olives, beans, herbs, and tuna on a delightful bed of crisp green lettuce dressed with a light and tangy vinaigrette and anchovy filets. Here is David’s recipe.
Discover Nice’s food traditions with chef, sommelier, and cookbook author Viktorija Todorovska. She leads a class called, Rosé Wine Tasting with Niçoise Street Food. Wine pairing is an art form that Viktorija will discuss during the class. Classic Niçoise street food (pissaladière, niçoise olives, socca, fresh chevre, and great bread) is an excellent match to rosé wine, and participants will have a chance to nibble.