In the sun-drenched hills behind Nice — where lavender hums in the air and dusty paths wind between olive groves — there’s a dish that tastes like memory: petits farcis Niçois.

 

It’s humble food, born of gardens and leftovers. And yet, it has the care of something sacred. Each little vegetable — tomato, courgette, onion, aubergine — is hollowed out and gently stuffed with a seasoned mix of meat, herbs, breadcrumbs, and the occasional whisper of cheese. Then roasted until golden, their edges soft, their tops just crisping, they come to life — not flashy, not fussy, just quietly perfect.

 

I remember an old man I met above Villefranche-sur-Mer. He tore stale bread into a bowl, added garlic, and said:

 

“Farcis isn’t a recipe. It’s a way of taking care. You fill what is empty.”

 

The Recipe

 

Petits Farcis Niçois

Makes about 6–8 stuffed vegetables (serves 4 as a light meal or side)

 

Ingredients:

 

Vegetables to stuff (use a mix):

• 2 small round courgettes (or 1 long one)

• 2 medium tomatoes

• 2 small bell peppers

• 2 small onions

• 1 small aubergine

 

For the filling:

• 200 g ground beef or pork (7 oz)

• 50 g stale bread, soaked in milk (about 2 slices)

• 1 garlic clove, finely chopped

• 2 tbsp fresh parsley, chopped

• 2 tbsp grated parmesan or Gruyère (optional but delicious)

• 1 egg

• Salt and pepper

• Olive oil

 

Instructions:

 

1. Prepare the vegetables.

   Slice off the tops (you can keep them as lids). Carefully scoop out the insides with a spoon, leaving about 1 cm of flesh around the edge. Lightly salt the inside and place upside down to drain while you prepare the filling.

2. Make the stuffing.

   In a mixing bowl, combine the meat, soaked and squeezed bread, garlic, parsley, cheese (if using), and egg. Season generously with salt and pepper. Add a small splash of olive oil to bring it together.

3. Stuff the vegetables.

   Fill each vegetable cavity with the stuffing. Press gently and round the tops slightly. You can sprinkle extra cheese over them if you like a golden crust.

4. Bake.

   Place them in a lightly oiled baking dish. Drizzle with olive oil and bake at 180°C (350°F) for 45–60 minutes, or until browned and bubbling.

5. Let rest.

   Allow to cool for 10 minutes before serving — they’re even better the next day, eaten cold or at room temperature.

 

 

🍷 Wine pairing:

 

Serve with a chilled Côtes de Provence rosé — light, dry, and delicately herbal.

Or if you can find it, a white wine from Bellet, the tiny local appellation near Nice, pairs like sunshine in a glass.

 

Serve them with a green salad and good bread, or as part of a Provençal spread — pissaladière, olives, rosé, and laughter. This is summer in edible form.

 

And if you ever pass through La Trinité on a Sunday morning, stop by the old traiteur near the square. Behind the glass, still warm: petits farcis, glistening with olive oil, waiting for you.