Provençal Stuffed Vegetables - Recipe by Chef Edouard Henry

Provençal Stuffed Vegetables - Recipe by Chef Edouard Henry

Chef Edouard Henry from L’Orangerie/La Citadelle in Gordes shares his recipe for “Petits Farcis”, a classic Provençal dish full of Mediterranean flavours.

Sommaire

A Colorful Provençal Recipe

The Petits Farcis by Chef Édouard Henry, master of the kitchen at L’Orangerie / La Citadelle in Gordes, are a true declaration of love for traditional Provençal cuisine. Tomatoes, zucchinis, eggplants, and peppers are filled with a flavorful stuffing made of veal, spices, and fresh herbs. A generous, sunny, and authentic dish to share with family or friends in the gentle atmosphere of the Luberon.

Total time: 30 min  |   Difficulty: easy  |   Serves: 4 people

Stuffed vegetables by Chef Édouard Henry - L'Orangerie/La Citadelle in Gordes

Ingredients for 4 people

  • 4 tomatoes
  • 4 round courgettes
  • 4 small aubergines
  • 4 small Marseilles peppers
  • 400 g of veal nut
  • 200 g of veal brisket
  • 300 g of veal liver
  • 8 fresh Paris mushrooms
  • Flat parsley, shallots, salt, pepper, Espelette pepper
  • 1 slice of bread soaked in milk
  • 3 whole eggs
  • 50 g of grated Parmesan
  • Veal stock for the sauce

Preparation - step by step

  1. Prepare the stuffing. Cut the veal nut and veal liver into small cubes. Mince the veal brisket using a meat grinder. Cut the Paris mushrooms into quarters, then chop the flat parsley and shallots. Mix everything together with the drained bread, Parmesan, salt, pepper and Espelette pepper.
  2. Prepare the vegetables. Peel the tomatoes, cut off the tops and hollow them out. Cut the tops off the courgettes, scoop them out and cook them in salted water. Do the same for the aubergines (fried) and peppers (baked).
  3. Stuff the vegetables. Fill each vegetable with the prepared stuffing. Place them in an ovenproof dish.
  4. Cook the stuffed vegetables. Bake at 160 °C and baste regularly with veal stock to keep them tender and flavourful.
  5. Serve. Arrange the stuffed vegetables on plates, drizzle with their cooking juices and serve with a rocket salad bouquet for a touch of freshness.

Chef’s Tip

“Replace the button mushrooms with chanterelles when they’re in season - the result will be even more flavorful and aromatic!”

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