Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pre-heat oven to 200C/400F/Gas 6. | 2. Grease a roasting tin or a tian (earthenware dish) with some olive oil. | 3. Cut the tops of the courgettes and tomatoes, keeping the lids. | 4. Using a pointed spoon, hollow out centres of the courgettes and tomatoes - leaving about 1/2" thickness as the "container". | 5. Place the courgettes and tomatoes into the oiled tin or tian. | 6. Chop up the tomato and courgette flesh finely and place into a bowl. | 7. Heat half of the oil in a large frying pan, wok or skillet; add the onions, garlic, and cook over a medium heat for about 5 minutes, or until softened. | 8. Add the sausage meat, and break it up well - continue to cook for a further 5 minutes or until the sausage meat has browned. | 9. Add the chopped courgette and tomato flesh and continue to cook for 3-5 minutes. | 10. Add the tomato puree and stirring occasionally, cook for a further 10 minutes. | 11. Remove from the heat and add the breadcrumbs, parmesan cheese and the chopped parsley - stir well. | 12. Season well with salt and freshly ground black pepper. | 13. Spoon the mixture into the vegetables - and then place the tops back on top of the courgettes and tomatoes. | 14. Drizzle the remaining olive oil over and around the stuffed vegetables and then pour in the white wine. | 15. Bake for 45 - 60 minutes, until well browned and the vegetables are soft, but still holding their shape. | 16. Serve tepid or at room temperature, with the cooking liquor drizzled around the petits farcis & some chopped parsley or basil sprinkled over them. All that is needed then, is some crusty bread, good wine, good company and maybe some sun! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
courgette	4 -5			11347.5	0.0	2524.5	63.75
beefsteak tomato	4 -5			11347.5	0.0	2524.5	63.75
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
red onion	2		peeled chopped	-	-	-	-
garlic clove	2 -4		peeled crushed	11347.5	0.0	2524.5	63.75
sausage meat	450			11347.5	0.0	2524.5	63.75
tomato puree	50			296.875	70.1562	12.8906	1.6406
white wine	4	tablespoons		-	-	-	-
flat leaf parsley	2	tablespoons	chopped	11347.5	0.0	2524.5	63.75
parmesan cheese	50		grated	14800.0	1600.0	1600.0	200.0
breadcrumb	100	g		11347.5	0.0	2524.5	63.75
salt				-	-	-	-
black pepper			ground	-	-	-	-
parsley				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.