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.
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.