Traditional regional recipes of the riviera

STUFFED VEGETABLES NICOIS STYLE (Plat)

stuffed vegetables nicois style

Preparation

Cooking

For
8 People

Ingredients
for 8 persons


onions:

6 large white onions

stuffing:

100grs of lean bacon

50grs of dry mountain cheese (cow's milk)

1 egg

80grs of onions (a large onion)

40grs of stale bread dipped into milk (0.15l)

5 sheets of basil (large sheets type)

2 cloves of garlic

parsley

coarse salt, salt, mashed pepper seeds


zucchinis:


8 small round zucchinis from Nice

stuffing:

100grs of lean bacon

50grs of dry mountain cheese (cow's milk)

80grs of white onions (a big onion)

1 egg

40grs of stale bread dipped into milk (0.15l)

5 sheets of basil (large sheets type)

2 cloves of garlic

parsley

coarse salt, salt, mashed pepper seeds

eggplants:


8 long eggplants from Nice

stuffing:

100grs of lean bacon

50grs of dry mountain cheese (cow's milk)

80grs of white onions (a big onion)

1 egg

40grs of stale bread dipped into milk (0.15l)

5 sheets of basil (large sheets type)

2 cloves of garlic

parsley

coarse salt, salt, mashed pepper seeds

tomatoes


8 tomatoes

stuffing:

60grs of lean bacon

80grs of beef

80grs of lamb

2 white onions

50grs of grated dry mountain cheese (cow's milk)

1 egg

40grs of stale bread dipped into milk (0.15l)

30grs of rice from 'Camargue' or 'Piédmont'

5 sheets of basil (large sheets type)

2 cloves of garlic

parsley

salt, mashed pepper seeds

green pepper


16 green peppers

stuffing:

60grs of lean bacon

80grs of beef

80grs of lamb

2 white onions

50grs of grated dry mountain cheese (cow's milk)

1 egg

40grs of stale bread dipped into milk (0.15l)

5 sheets of basil (large sheets type)

zucchini flowers


16 zucchini flowers

stuffing:

60grs of lean bacon

8 zucchini flowers

200grs of long zucchini from Nice

100grs of white onions

60grs of grated dry mountain cheese (cow's milk)

1 egg

40grs of stale bread dipped into milk (0.15l)

5 sheets of basil (large sheets type)


Recipe provided by :

Stuffed vegetables nicois style

onions

Peel and cut the onions into 2 pieces. Put them into boiling water for ten minutes in order to whiten them. Drain, remove the center and keep the external surface (2 stripes maximum) of large onions.

Fry the bacon with olive oil a little bit. Then, in a pot, add the basil, the garlic, the parsley, the rest of the onions thinly chopped, the grated cheese, the drained stale bread, the egg, the salt and the pepper to the bacon.

Mix all the ingredients together. Fill the stripes of onion with the stuffing. Pour olive oil in a plate, add the stuffed onions. Pour a bit of olive oil and put some grated stale bread on each onion. Heat them in the oven for 30 minutes on 180°

You have the possibility to add some left braised meat and fresh tomato sauce to the stuffing.


Zucchinis

Cut the endings of the zucchinis, wash them then boil them for 15mns in order to whiten them.

Drain and cut them all into 2 pieces.
Carefully scrape them out with a small spoon. Take care not tear them.

Fry the onion with olive oil until it gets light brown. In a different pan, fry the bacon with olive oil. Mix the bacon, the onions, the chopped parsley , the basil, the garlic, the grated cheese, the drained dipped bread , the egg, the salt and pepper in a pot.

Mix all these ingredients before stuffing the zucchinis.

Pour olive oil in a plate; put the stuffed zucchinis in the plate. Pour grated bread over the stuffed vegetables, add a bit of olive oil.

Heat them in the oven for 30 minutes, 180°.

Eggplants:


remove the hard green part of the vegetables but keep the stalk. Boil them for 10 minutes in order to whiten them. Drain and cut them lengthwise.
Scrape them out with a spoon, store the flesh.

Fry the onion with olive oil until it gets light brown. In a different pan, fry the bacon with olive oil. Mix the bacon, the onions, the chopped parsley , the basil, the garlic, the grated cheese, the drained dipped bread, the egg, the salt and pepper in a pot.

Mix all these ingredients before stuffing the eggplants.

Pour olive oil in a plate; put the stuffed eggplants in the plate. Pour grated bread over the stuffed vegetables, add a bit of olive oil.

Heat them in the oven for 30 minutes, 180°.

Tomatoes


Remove the green part. Wash the tomatoes, cut them into 2 parts and scrape them out.

Salt them and let them drink the salt for 10 minutes. Reverse them on a grill to drain the water.

Fry the chopped onion with olive oil until it gets light brown, then add the pulp of the tomatoes, the bacon, the chopped beef and lamb, the chopped basil, the parsley, the garlic and the rice.
Cook these ingredients for 20 minutes. Let it chill.

Add the grated cheese, the egg, the dipped bread, the salt and pepper to the stuffing.

Mix them together. Stuff the tomatoes.
Pour olive oil in a plate and put the tomatoes in this plate. Pour grated bread over the stuffed vegetables, and add a bit of olive oil.

Heat them in the oven for 30 minutes, 180°.

Green pepper


Wash and drain the peppers. Remove the seeds and the white part inside.
Pour two spoonfuls of olive oil on top, add the bacon, the chopped lamb and beef, the onion, basil, thinly chopped garlic and parsley. Fry all this together for ten minutes. Let it chill.

Add the grated cheese, the egg, the dipped bread, salt and pepper to the stuffing.

Mix them together. Stuff the green pepper.

Pour olive oil in a plate and put the green pepper in this plate. Pour grated bread over the stuffed vegetables, and add a bit of olive oil.

Heat it in the oven for 20 minutes, 180°.


Zucchini flowers


Carefully wash the flowers. Remove the pistil inside the flower. Wash the zucchinis.

Cut the onion and the zucchinis into small pieces. Fry them with olive oil until they get light brown, then store.
Fry the bacon.

Mix the chopped onion, the mashed zucchini, 8 chopped zucchini flowers,
the bacon, chopped basil, garlic and parsley, grated cheese, the egg, drained bread, salt and pepper.
With a spoon fill the flowers with stuffing. Close the petals in order to close the flower.

Put a greaseproof piece of paper in a plate. Place the zucchinis in the plate, pour olive oil over them.
Heat in the oven for 20 minutes (thermostat 6).

There are different available options: you can use ravioli stuffing, you can put chopped zucchinis under the flowers, you can add fresh tomato sauce ('Saoussoun"), braised meat gravy or grated cheese.



1 Reviews on the recipe

Stuffed vegetables nicois style
je n'ai jamais vu du fromage dans les p'tits farcis niçois,n'importe quoi!!!!
Evaluation : 0/5
naty

Vue mer : crédit photo Aseed