Petits Farcis

Name: Petits Farcis
Prep time: 40 min
Cook time: 40 min
Total time: 80 min
Yield: 4 servings
Cuisine: Monegasque
Ingredients: 4 small round zucchini; 4 ripe tomatoes; 4 small bell peppers; 4 small onions; 150g cooked rice; 1 onion, finely diced; 3 cloves garlic, minced; 100g Parmigiano-Reggiano, grated; Fresh basil and parsley; 3 tbsp olive oil; Salt and pepper

Pichoi Farci (peh-TEE far-SEE)

Stuffed Vegetables

⏱ Prep Time 40 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 276 kcal

Baby summer vegetables — zucchini, tomatoes, peppers, and onions — hollowed and filled with a savory stuffing of vegetables, rice, and herbs, then baked.

Nutrition & Info

Protein 10.0g

Carbs 32.0g

Fat 12.0g

Protein Carbs Fat

Dietary

vegetarian dairy-free gluten-free nut-free

Allergen Warnings

⚠ dairy

Equipment Needed

baking dish melon baller mixing bowl skillet

Presentation Guide

Vessel: terracotta baking dish

Garnishes: fresh basil, olive oil

Accompaniments: crusty bread, green salad

Ingredients

4 small round zucchini
4 ripe tomatoes
4 small bell peppers
4 small onions
150g cooked rice
1 onion, finely diced
3 cloves garlic, minced
100g Parmigiano-Reggiano, grated
Fresh basil and parsley
3 tbsp olive oil
Salt and pepper

Instructions

1
Hollow out the zucchini, tomatoes, peppers, and onions, reserving the scooped flesh.
2
Chop reserved vegetable flesh. Saute with diced onion and garlic in olive oil until soft.
3
Mix sauteed vegetables with cooked rice, half the Parmigiano, herbs, salt, and pepper.
4
Fill each vegetable shell with the stuffing, mounding slightly.
5
Place in an oiled baking dish, sprinkle with remaining Parmigiano, and drizzle with olive oil.
6
Bake at 180°C (350°F) for 35-40 min until vegetables are tender and tops are golden.

💡

Did You Know?

The smallest, most tender vegetables are prized for petits farcis because they cook evenly and the ratio of filling to vegetable is perfectly balanced.

Chef's Notes

Equipment Tips

baking dish
melon baller
mixing bowl
skillet

Garnishing

fresh basil, olive oil

Accompaniments

crusty bread, green salad

The Story Behind Petits Farcis

Petits farcis represent the Monegasque philosophy of wasting nothing and elevating humble garden vegetables into a complete meal. Each vegetable shell becomes an edible vessel for a savory filling that varies by household. The dish appears on summer tables across Monaco, where gardens overflow with small, sun-ripened produce.

🕐 Traditionally enjoyed summer lunch 📜 Origins: 19th century

Comments (0)

No comments yet. Be the first to share your thoughts!