Recipe from Mémé Mimi.
Ingredients:
- little round summer squash
- white onions
- country tomatoes
- end of cooked ham
- white of the bread
- grated Parmesan cheese
- breadcrumbs
- 1 egg
- garlic
- parsley
- butter
Preparation:
Cook the onions and the squash for about 5 minutes. Rinse and hollow out the interior.
For the stuffing:
In a pan, cook the interior of the squash, onions and tomotoes in a mixture of butter and olive oil. Allow to reduce. Mix the result with an egg, the end of a cooked ham ground, shredded white of the bread soaked in milk, thinly chopped garlic and parsley, grated cheese, salt and pepper. Taste to see if seasoned to preference.
Put the hollowed out vegetables in a baking dish, fill them with the stuffing and cover with breadcrumbs. On each little “farci” put a teaspoon of butter. Pour a glass of water at the bottom of the dish, delicately without splashing the farcis (you can use water from rinsing out the pan when you prepared the stuffing).
Bake in the oven at 355˚F for 45 minutes.
Taste preferably with a mesclun salad with a lot of garlic, and drink with a nice cold Provence rosé wine.
If there are any left, cold “farcis” are great for a picnic the next day.