Farci Niçois à la Tata Mimi

Please find the whole story and step by step pictures of the recipe here.


4 small zucchinis (double if you can find the round ones) 1 eggplant (double if you can find the round ones) 3 white onions 4 big round tomatoes 300g cooked ham 100g dry-cured ham (Parma or Bayonne type) 2 eggs 200g grated cheese 200g minced veal (pork or chicken will do, too) one bunch of parsley finely chopped 3-4 cloves of garlic minced bread crumb olive oil salt and pepper


Soften a bit the zucchinis, eggplants and onions by steaming for 5 minutes or in the oven (alternatively 5 minutes in the microwave). Cut the long veggies into two and cut off the tops of the round ones. Scoop out the flesh and make a puree of it in a food processor, keep it aside. Use the food processor to mix the hams into a fine mince. Put it in a big bowl. Add the cheese, the minced meat, the garlic, parsley and eggs to it and mix it well. Then add the veggie puree - as much as mixture can take up, not to make it too liquid! Fill the veggies with this stuffing generously, sprinkle them with bread crumbs and some olive oil. Bake in the preheated 200C degree, fan forced oven for about 50 minutes, until the top is nicely grilled. You can add a bit of hot water at the bottom of the pan to create some extra juice while it is being baked. Enjoy! Tip for entertaining: you can pre-prepare this dish a day ahead as it is nice when warmed up in the oven!
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