Petits Farcis

مراجعة من قبل محررو الوصفات في المملكة المتحدةكتبه محررو الوصفات في المملكة المتحدةنُشر في الأصل 28 يناير 2026

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Petits farcis is a classic Provençal dish that celebrates the vibrant bounty of a summer garden. This diabetes-friendly version features a colourful assortment of tomatoes, aubergines and courgettes, all hollowed out and filled with a seasoned mixture of minced veal and pork. The stuffing is elevated with fragrant thyme, fennel seeds and a hint of chilli, ensuring every bite is packed with Mediterranean flavour while remaining light and nutritious.

Ideal for those seeking a heart-healthy or low-glycaemic meal, these stuffed vegetables are as beautiful to look at as they are to eat. By using a variety of smaller vegetables, you create a balanced plate high in fibre and lean protein. Serve these as an impressive lunch or a light dinner, ideally enjoyed lukewarm to allow the delicate herbs and savoury juices to fully develop.

Ingredients for Petits Farcis

4 small new onions, with tops attached
4 small pattypan squashes
4 small tomatoes
4 small aubergines
4 peppers
4 small courgette
1 بصلة صغيرة، مفرومة ناعماً
1 tablespoon neutral oil
230g (225 g) ground veal
230g (225 g) pork mince
1 بيضة، مخفوقة بخفة
1 slice white bread, crust removed, crumbled and soaked in 2 tablespoons milk
60ml (30 g) grated Parmesan cheese
1 teaspoon finely chopped fresh thyme leaves
1/2 teaspoons fennel seeds
1/4 teaspoons finely chopped garlic
1/4 teaspoons dried chilli flakes
ملح وفلفل
Olive oil for drizzling

How to make Petits Farcis

Cut the top one-third off the onions, squashes, tomatoes, aubergines, and peppers, and set aside to use as caps. Cut the courgette 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.
Preheat the oven to 204°C (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.
In a bowl, combine the veal, pork, cooked onion, egg, bread, Parmesan, thyme, fennel seeds, garlic, chilli flakes, and a pinch each of salt and pepper. Mix together using your hands; it should have the texture of a raw meatball.
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 coloured. 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.
Remove from the oven and drizzle olive oil on top. Serve lukewarm.

إخلاء المسؤولية

على الرغم من بذل كل جهد لضمان دقة المعلومات وتحديثها، قد تختلف الاحتياجات الفردية وقد تختلف المتطلبات الغذائية بناءً على الظروف الصحية الشخصية. تحقق دائمًا من ملصقات الطعام ومعلومات المواد المسببة للحساسية قبل تحضير أو تناول أي وصفة. إذا كانت لديك مخاوف صحية معينة، أو حساسية، أو عدم تحمل، أو تتبع نظامًا غذائيًا موصوفًا طبيًا، فاستشر طبيبك العام أو الصيدلي أو أخصائي التغذية المسجل قبل إجراء تغييرات كبيرة على نظامك الغذائي أو نمط حياتك.