Discover the flavours of Nice cuisine with this month’s recipe

Les farcis niçois : summer nestles in every vegetable! 🍅

The sun is beating slightly harder, the markets are brimming with colorful vegetables, and the air is fragrant with fresh herbs… No doubt about it, summer is just around the corner! And with it, a craving for generous, fragrant, simple and authentic dishes. It’s the perfect time to (re)immerse yourself in a great classic of Nice cuisine : les farcis.

Here’s the recipe approved by the Label Cuisine Nissarde technical committee :

🍽️ Préparation time : 30 minutes
⏱️ Cooking : 30 minutes

The market for 8 people :
• 200g finely chopped salt pork or ham, 200g ground beef or veal
• A bowl of bread soaked in milk (80g rice for tomato stuffing)
• 150g grated dry cheese (parmesan or sbrinz), 4 eggs
• Green of a bunch of Swiss chard (optional), pulp of vegetables (except tomatoes and peppers), 2 onions
• Garlic, parsley, thyme, olive oil, salt, pepper

Recipe for “farcis à la niçoise” 🧑🏼‍🍳

Heat the oil in a frying pan. Brown the onion over medium heat with a sprig of thyme. Before the onion turns color, add the ground beef and chopped salt pork or ham. Sweat for 5 minutes over medium heat. Leave to cool slightly, remove the sprig of thyme, and mix in a large bowl with the coarsely chopped vegetable pulp (except for the tomato pulp and bell pepper), chopped garlic and parsley, the bread soaked in milk and well squeezed, the green chard cut into very fine strips (optional), the grated cheese, the eggs (and the drained rice for the tomatoes). Taste: none of the ingredients should dominate. Season with salt and pepper if necessary.

Variations :
There are many of them, almost as many as there are families.

• Some cooks prefer to prepare stuffings with 200g of beef, 200g of veal and 200g of pork loin.
• Stuffing being the art of using leftovers, you can replace ground beef with leftover daube, roast pork or veal.
• You can also use just a heel of ham or 50 grams of petit salé.
• The same recipe is often made “au maigre”, i.e. without any meat.
• In Nice, we only add a handful of rice to tomatoes, on pain of excommunication, whereas in the mountains, we like to add it to all the vegetables.

We show you everything : les farcis niçois, just like at home 🎥

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