Petit Farcis: How to Make Provencale Stuffed Vegetables

One of the most endearing and favorite of all Provencal dishes is Petits Farcis or stuffed vegetables, also known as lu farçum in the Niçard (Nice) dialect. They are the perfect and easy family meal that can be served hot, cold, or warm and everyone loves to eat them.

Petits Farcis are best made in the summertime when so many great vegetables, like sun-ripened tomatoes, round zucchini, and thin eggplants start to appear in the farmers' markets.

Like all great recipes, this one has numerous variations that are fun to experiment with. Here are a few favorites:

You can stuff it with a seafood or vegetarian stuffing.

You can choose any vegetables to stuff.

Some provencal cooks use cooked rice instead of bread in the stuffing.

Use couscous or even quinoa in the stuffing.

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