Farcis Provençaux Vegetarian – Traditional Version

Historical Context

Before meat became common in farcis, the people of Nice and Provence used only seasonal vegetables, aromatic herbs, and simple ingredients like bread or rice to bind the filling. This version reflects the old tradition: light, flavorful, and respectful of the natural taste of the vegetables.

Ingredients (for 4 people)

Vegetables for stuffing

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

• 4 ripe, firm tomatoes

• 2 small eggplants

• 2 red or yellow bell peppers

• 2 sweet onions

Vegetarian filling

• Pulled flesh from hollowed vegetables, chopped if necessary

• 80 g white rice or pre-cooked fine semolina

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

• 1 egg (for binding) or 1 tablespoon breadcrumbs for a strictly egg-free version

• 2 cloves garlic, finely chopped

• 3 tablespoons chopped flat-leaf parsley

• 2 tablespoons grated Parmesan or dry goat cheese (optional for strictly vegetarian versions)

• 4 tablespoons olive oil + a little for drizzling the dish

• Salt and freshly ground black pepper

Preparation

Prepare the vegetables

• Wash and carefully dry the vegetables.

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

• Carefully hollow each vegetable, keeping the pulp.

• Lightly salt the interior to remove excess water and let drain for 10–15 minutes if necessary.

Prepare the filling

• Chop the pulp if too coarse.

• In a bowl, mix the pulp, pre-cooked rice (or semolina), soaked and squeezed bread, garlic, parsley, and cheese if used.

• Add the egg or breadcrumbs to bind. Salt and pepper. Mix thoroughly to obtain a homogeneous filling.

Stuff the vegetables

• Fill each vegetable without pressing too hard to avoid bursting during cooking.

• Close with the top if possible.

Cooking

• Preheat the oven to 180 °C.

• Place the vegetables in an ovenproof dish and generously drizzle with olive oil.

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

• Bake 40–55 minutes depending on size, until tender and lightly browned.

Tips and historical variants

• The secret lies in the vegetable pulp and soaked bread, which give the filling softness and lightness.

• Generous olive oil flavors and lightly caramelizes the top.

• These farcis can be served hot, warm, or cold the next day, which intensifies the flavors.

• Rice can be replaced with cracked wheat or bulgur to vary the texture while keeping the Mediterranean tradition.