Homemade Farcis Provençaux: Traditional Recipe with Vegetables and Meat

There exists a codified recipe for Farcis Provençaux, rooted in the regional culinary tradition and documented in several reference works, including Le Guide Culinaire by Escoffier, the publications of Roger Vergé, and Cuisine Niçoise by Jacques Médecin. These sources confirm that Farcis Provençaux are not a simple improvised family dish, but a structured regional specialty with a precise balance of vegetables, meats, and aromatic herbs.

In the “authentic” Provençal version, the choice of vegetables and the composition of the filling follow a consistent pattern that has been passed down through generations:

Vegetables
Round zucchinis, tomatoes, bell peppers, eggplants, and sweet onions are essential.

They are selected for their firmness and ability to retain their shape during cooking, while imparting their characteristic Mediterranean aroma.

Filling
Traditionally, the filling is based on a mixture of minced veal and pork, combined with the pulp of the hollowed vegetables, stale bread soaked in milk to bind, an egg, garlic, flat-leaf parsley, and sometimes grated cheese (Parmesan or dry goat cheese).

This combination creates a subtle balance of lightness and tenderness, characteristic of Provençal flavor.

Veal contributes delicacy and finesse, while pork adds fat and aroma, making the filling flavorful without being heavy.

Cooking and seasoning
The Farcis Provençaux are generously drizzled with olive oil, sometimes with a little water in the bottom of the baking dish, and baked slowly in the oven.

This gentle, slow cooking allows the vegetables to soften and the flavors to blend harmoniously, without the need for cream or heavy sauces, respecting Provençal tradition.

This culinary codification highlights the importance of Farcis Provençaux in the gastronomic heritage of southern France. The dish reflects the terroir, using seasonal vegetables and local herbs, and exemplifies rational, balanced cooking, where each ingredient has a precise role in the final texture and flavor.

In short, Farcis Provençaux represent a historical and codified recipe, faithful to Mediterranean culinary practices: simple ingredients, harmonious flavors, respect for the product, and careful balance between vegetables and meat.

Traditional Farcis Provençaux – Codified Recipe

Ingredients (for 4 servings)

Vegetables to stuff

• 4 round zucchinis (or long zucchinis cut into sections and hollowed)

• 4 ripe, firm tomatoes

• 2 small eggplants (preferably thin and uniform for even cooking)

• 2 red or yellow bell peppers, sweet and meaty

• 2 medium sweet onions

Note: Seasonal, firm vegetables are preferred, typical of a Provençal garden or local market.

Filling

• 200 g minced veal

• 200 g minced pork
  (optional: a small amount of minced beef can be added, but the veal/pork mixture remains predominant)

• Pulp of the hollowed vegetables, chopped if needed

• 2 slices of stale bread soaked in milk or broth, well drained

• 1 egg to bind the filling

• 2 cloves garlic, finely chopped

• 3 tablespoons flat-leaf parsley, chopped

• 2 tablespoons grated Parmesan or dry goat cheese

• 4 tablespoons olive oil + a little extra for drizzling

• Salt and freshly ground pepper

Note on meat:
The veal and pork mixture is traditional and codified: veal provides delicacy and lightness, while pork gives fat and aroma, giving the filling its soft texture and characteristic flavor.

Preparation

1. Prepare the vegetables

   • Wash and dry the vegetables carefully.

   • Cut off the tops of zucchinis, tomatoes, peppers, and eggplants.

   • Hollow each vegetable carefully, reserving the pulp.

   • Lightly salt the interiors to remove excess water and allow to drain for 10–15 minutes if needed.

2. Prepare the filling

   • Chop the vegetable pulp if it is coarse.

   • In a bowl, combine the veal, pork, vegetable pulp, drained bread, garlic, parsley, and cheese.

   • Add the egg, salt, and pepper. Mix thoroughly until a homogeneous filling is obtained.

3. Stuff the vegetables

   • Fill each vegetable without pressing too hard to prevent splitting during cooking.

   • Replace the tops if possible.

4. Cooking

   • Preheat the oven to 180 °C (350 °F).

   • Place the Farcis Provençaux in a baking dish and drizzle generously with olive oil.

   • Add a little water to the bottom of the dish to prevent sticking.

   • Bake for 45–60 minutes, depending on the size of the vegetables, until tender and lightly browned.

Tips and Historical Variants

• The secret of Farcis Provençaux lies in the vegetable pulp and soaked bread, which provide moistness and lightness, and in the generous olive oil, which slightly caramelizes the surface.

• Farcis Provençaux can be enjoyed hot, warm, or even cold the next day, which intensifies the flavors.

• Historically, a vegetarian version was prepared using vegetables, herbs, and a little rice or semolina to bind, before meat became common in the region.