Petits Farcis with Chef Butter

These little gems are my favorite summertime meal. Made from the bounty of a summer garden, these hallowed out, little vegetables can be stuffed with all kinds of fillings. Here I make a pork and rice stuffing, and for the vegetarian ones I use the trimmings of the vegetables and rice. Chef Butter does all the seasoning work. They are time consuming to make but once done, they can be eaten hot, cold, or as a side. They keep well as their flavor only deepens with time. All the Chef Butter flavors work well with these little stuffed vegetables so be creative.
Prepare the vegetables (Farcis)
You will need 3 Farcis per person so a total of 18 to serve 6. Make more so you can have them for leftovers.
1. Choose vegetables that are all similar in size, between a golf ball and a tennis ball. Round patty pan squash in yellow and green, round eggplant in purple and white, red and yellow onions, red, yellow and orange bell peppers, and tomatoes.
2. Cut off the tops the vegetables. With a melon baller, hollow out the centers. Reserve all the trimmings in a small bowl. (Do not keep the seeds of the peppers.) Keep the top pieces to cover the Farcis after they are filled.
3. Salt the inside of all the vegetables and place them cut-side down on a paper towel to remove moisture.
Servings: 6


Vegetable Filling

  • 2 cups uncooked rice
  • 4 cups vegetable trimmings
  • ½ roll Chef Butter of your choice
  • 2 eggs, beaten
  • Kosher salt
  • Fresh ground pepper
  • 1 cup dry white wine

Pork Filling

  • 1 cup cooked rice, prepared as above, at room temperature
  • 1 pound ground pork
  • 1 onion finely diced
  • ½ roll chef Butter of your choice
  • Kosher salt
  • Fresh ground pepper
  • 1 cup dry white wine


Vegetable filling

  • Wash the rice in cold water and place in a medium sauce pan. Add 3 cups water and bring to a boil. Reduce the heat and cover. Allow to steam until the water has been absorbed and the rice is a little al dente. It will cook more in the Farcis. Set aside.
  • Chop the vegetable trimmings into small dice. You should have about 4 cups. Heat the Chef Butter in a large skillet. Add the vegetables and cook slowly until the liquid is evaporated and the vegetables are cooked. Set aside to cool.
  • When the vegetables are room temperature, mix them into the rice with the eggs. Season with salt and pepper to taste.

Pork filling

  • Preheat the oven to 400F. Heat the Chef Butter in a skillet and sauté the onion until translucent. Pour over the rice, add the pork and mix until well combined. Fill the vegetables as above and place in an oiled oven-proof dish.
  • Pour in the white wine and cover with foil. Bake in the oven for 45 minutes, remove the foil and bake another 15 minutes until the vegetable are tender and the filling cooked through. Serve warm or cold, today or tomorrow.

Petits Farcis with Chef Butter

  • Preheat the oven to 400F. Oil and oven-proof dish and place the hollowed out vegetable in the dish so they fit tightly.
  • I use a pastry bag to fill the Farcis, filling the bag with the rice mixture and piping it into the vegetables, but you can use a spoon. Mound the filling up and top it with the cut tops of the vegetables.
  • Pour the white wine into the dish and cover with aluminum foil. Bake in the oven for 30 minutes, then remove the foil. Bake another 15 minutes until the vegetables are tender.


A green salad and crusty bread with a slathering of Chef Butter goes great with these Petits Farcis.