Légumes Farcis à la Provençale (Stuffed Vegetables)

Ingredients

• •50 grams lean salt pork
• •50 grams rice, or 1 thick slice of bread soaked in milk or wine
• •100 grams parmesan
• •100 grams bread crumbs
• •1 onion
• •2 eggs
• •1 clove garlic
• •6 leaves basil
• •olive oil
• •salt, pepper

Directions

1. 1Scoop out the legumes, using the specific method for each, and put the contents aside for mixing with the stuffing.
2. 2Cook and drain the rice, put it in a bowl for mixing. Instead of rice, you can soak a thick slice of bread in white wine or milk, and squeeze it dry just before mixing.
3. 3Chop the onion, basil and meat very finely. Crush the garlic and grate the parmesan. Beat the two eggs. Cook the chooped onion with the olive oil until its transparent.
4. 4Put the rice, or the well-squeezed bread, in with the onion.
5. 5Add the well-chopped meat, basil, garlic and parmesan, and stir in the beaten eggs.
6. 6Add salt and pepper and stir the mixture until it is dry, and remove it from the heat.