Recipes | Seafood & Fish Recipes | Appetizer Recipes | Meat Recipes | Dessert Recipes | Bookmark Us! | Language  //
 
   Search Recipes in Gourmandia
     
     

Cooking Recipe Video : Stuffed vegetables from the Provence region

Get the Flash Player to see this player.
Option Box

Restaurant: La Colombe d'Or

Chef: Herve Roy

Rank This Chef's Recipe

Average Rating: 1.5/ 3 - 2 votes

Viewers Video Rating

Average Rating: 3.9/ 5 - 14 votes - 7,510 views
 

Recipe Details

Servings:
4 People
Cooking recipe time in minutes:
50
Cooking recipe Search Tags:
 Stuffed vegetables from the Provence region Stuffed vegetables vegetables from from the the Provence
Recommended wine with the dish:
Cote de Provence
Difficulty level:
Cooking recipe viewed:
7,510
Cooking Recipe Preparation time
  • Preparation time: 50 minutes
Cooking Recipe Ingredients
  • 1.8 oz. smoked bacon
  • 1.8 oz. salted bacon
  • 3.5 oz. lamb
  • 3.5 oz. veal
  • 1 fresh garlic clove
  • Fresh herbs (basil, parsley, chervil)
  • 2 cebettes
  • 1.8 oz. parmesan cheese
  • 2 tbsp. olive oil
  • 2 eggs
  • 1.1 cups milk
  • Fine salt and pepper (from a mill)
  • 4 tomatoes (attached, with the green)
  • 4 round zucchini from Provence
  • 2 large, white onions
  • 4 Paris mushrooms
  • 4 pepper
  • Salad
  • 4 cabbage leafs
How your dish looks like, following the step by step guide of the cooking recipe video
Cooking recipe preparation instructions
  1. To prepare the stuffing, hack the smoked bacon, salted bacon and some lamb and calf. Boil the whole with fresh garlic, herbs and cebettes.
  2. Mix with some egg and milk. Sprinkle parmesan over the whole and sprinkle with olive oil.
  3. Start to prepare the vegetables, so that they can be stuffed later on.
  4. Remove the tomato cores, without removing the membranes.
  5. Salt them, so that they exceed their last moisture.
  6. Empty the zucchini, keeping the inside in order to prepare the vegetable stuffing, which follows afterwards.
  7. The feet of the Paris mushrooms must be cut into small dice and mixed with the other vegetables.
  8. Remove the heads and the cores from the pepper.
For the cabbage:
  1. it is sufficient to remove the leafs. Keep the largest external leafs. Cut the onion in half. Cook them before emptying.
>For the cooking of the vegetables:
  1. Blanch them separately in boiling water.
  2. This means, for the cabbage and the mushrooms: 1 minute; the pepper and onion: 4-5 minutes; the zucchinis: hardly 1 minute. The boiling water should be lightly salted.
  3. Refresh the vegetables in the ice-cubes and drain them directly afterwards.
  4. To prepare the stuffing: hack the whole lightly, before putting it all together in the mixer.
  5. Then, when you have minced it, but not too much, add 2 eggs, 1.1 cups milk, salt, and the pepper from the mill.
  6. The mix should be hand-made, so that the result is more homogenous and well compact.
  7. Fill the vegetables with the stuffing, letting it deboard. Next, put the grated parmesan and some olive oil.
  8. Concerning the cabbage, put a good spoon stuffing, the pepper and a drop of olive oil in each leaf. it in the oven for 30 minutes…and the whole is marvellously gratinated and ready to be served!
Restaurant
Name:
La Colombe d'Or
Phone:
+33 4 93 32 80 02
Website:
www.la-colombe-dor.com
Address:
N/A
City:
St Paul de Vence
Country:
Fr
Overview:
"Situated at the French Riviera, close to Nice, the small village of Saint Paul de Vence has merely changed since the renaissance. Its ochre-colored walls and rose roof-tops have attracted many painters, poets and writers in the 1920's and 30's. The town-square is overshadowed with plane-trees and people play the popular French game ''boules''. You just have to think about famous musician Yves Montand, following his traces to the reputated restaurant ''La Colombe d'Or'', a true institution where you have to taste the delicious ''petits farcis nicois''. Spend the afternoon at the Maeght foundation, where all friends of modern art are welcome."
Featured Videos