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All week long, Clotilde Dusoulier of Chocolate & Zucchini will be sharing recipes from her latest, The French Market Cookbook, answering our questions, and giving away copies of her book to a few lucky readers. With her as our guest editor, we're feeling slightly more French -- and significantly more inspired.
Petits Farcis Niçois are a traditional recipe from Provence: assorted summer vegetables (tomatoes, onions, zucchini, mini pattypans, and the like) are hollowed out, garnished with a meat-based stuffing, and roasted in the oven. I am quite smitten with the concept of stuffed vegetables; they make for a fun preparation process, and a good-looking dish. But I forgo the classic meat stuffing in favor of grains and legumes, which do a wonderful job of both satisfying the appetite and enhancing the flavors of the vegetable shells they fill. You could dream up an infinity of worthy fillings; here, I use Fresh Shell Beans and Barley with Sage and Garlic.
6 small red onions
6 small zucchini, round or elongated
6 small round tomatoes
Fine sea salt
Freshly ground black pepper
5 tablespoons pine nuts, toasted
2 large organic eggs, lightly beaten
Fresh Shell Beans and Barley with Sage and Garlic (see the recipe here)
Olive oil, for cooking
Photo by Francoise Nicol
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