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“Petits farcis niçois are a traditional recipe from Provence: assorted summer vegetables — tomatoes, onions, zucchini, mini pattypans, and the like — are hollowed out, garnished with a meat-based stuffing, and roasted in the oven. I am quite smitten with the concept of stuffed vegetables; they make for a fun preparation process and a good-looking dish. But I forgo the classic meat stuffing in favor of grains and legumes, which do a wonderful job of both satisfying the appetite and enhancing the flavors of the vegetable shells they fill. You could dream up an infinity of worthy fillings; here, I use fresh shell beans and barley with sage and garlic.”
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A mouse made of Swiss? Now that’s irony.