Photograph of the finished Petits farcis

France · Rau củ nhồi thịt nướng Petits farcis

Petits farcis

1 hr 40 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Tomato Tomato 8
  • Photograph of Zucchini Zucchini 4
  • Photograph of Bell pepper Bell pepper 4
  • Photograph of Pork Pork 480 g
  • Photograph of Bread Bread 160 g
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Parmigiano cheese Parmigiano cheese 100 g
  • Photograph of Olive oil Olive oil 120 ml
  • Photograph of Shallots Shallots 1.6
  • Photograph of Rosemary leaves Rosemary leaves 8 g

Method

  1. 1 Hollow out the tomatoes, zucchini, and bell peppers, then sprinkle salt inside and turn them upside down for 20 minutes to drain.
  2. 2 Chop the guts that have been removed, then sauté them with shallots for 8 minutes until the liquid has completely evaporated.
  3. 3 Mix the minced pork with the sautéed vegetable cores, bread soaked in milk, eggs, and parmigiano.
  4. 4 Stuff each vegetable shell tightly, leaving a 1 cm gap for the filling as it will shrink during baking.
  5. 5 Drizzle with olive oil, sprinkle with rosemary, then bake at 180 degrees for 45 minutes, or until the inside is golden brown and the vegetable skin is wrinkled.

With an appliance

  • Air fryer 1 hr 10 min

    Replace step 5: lightly spray oil around the vegetables, use a 195-degree hot air fryer for 29 minutes, rotating the tray at minute 14. The strong airflow shortens the cooking time by about one-third compared to an oven and sears the surface faster.

Start cooking