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August 1, 2014 2:45 pm
Even the Niçois are less than dogmatic about this one. There are as many petits farcis as there are cooks. Stuffing vegetables should be about intelligent usage des restes (using up leftovers) rather than about prescribed recipes.
Scroll down for method and ingredients
The Niçois – and that pertains more to those in the hills, the arrière-pays, than those in Nice itself – tend to use meat. When being dogmatic, they will say not raw ground meat but ground leftover meat. When they are being very dogmatic, the meat has to be chopped leftover meat from a daube, with a bit of the juice to moisten.
However, petits farcis can be meatless. Rice can form the substance of the filling. Or bread, preferably at least a day old, will do the trick. My view is that with the best petits farcis the filling should be an extension of the vegetable and extraneous elements are unnecessary. I knew dogma would reappear sooner or later.
Half a large country loaf, a bit stale, with crusts removed and coarsely chopped in a food processor, should suffice. Serves six.
|1 tbs||white wine vinegar|
|10||leaves fresh mint|
|6 tbs||coarse breadcrumbs|
|1||fat clove garlic|
|6||medium to small white onions|
|2 tbs||grated Parmesan|
|A good handful of parsley leaves|
A totally wine-friendly dish. A Bellet – white, red or rosé – is the authentic choice.
Rowley Leigh is the chef at Le Café Anglais
Photograph: Andy Sewell
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