Petits farcis
Petits farcis
Preparation time
20 minutes
120 minutes
  • 6 mini round courgettes
  • 6 mini eggplants
  • 6 mini red peppers
  • 6 mini green peppers
  • 175 g of ground veal
  • 175 g of ham
  • 120 g of grated parmesan
  • 6 garlic cloves
  • breadcrumb
  • basil
  • olive oil
  • salt pepper

Preheat the oven gas mark 6 (180 ° C). Wash the vegetables, cut them to 3/4 of their height. Hollow out zucchini and reserve the flesh. Remove the filaments and seeds from peppers. Keep the side caps.

In a blender, place the zucchini pulp, ham, veal and chop everything. Peel and chop the garlic. Wash, dry, thin out and chop basil. Mix the chopped zucchini / ham / calf with garlic, basil and parmesan cheese.

Stuff the vegetables, add the bread crumbs on top and olive oil. Place the vegetables in a baking dish, put a little in the bottom of your dish and sprinkle with olive oil. Bake.

Cook 1:30. Replace the halfway hats. Serve right out of the oven with white rice on the side.

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