Stuffed Provencale Vegetables

Petits Farcis a la facon du Vieux Nice

Ingredients

2 oz. Long-grain rice

6 oz. Sausage meat

4 each Plum tomatoes, small

4 each Basil leaves

Salt, to taste

Pepper, to taste

Preparation

1. Cook the rice i boiling, salted water and drain. Reserve.


2. Saute the sausage meat and drain well. Reserve


3. Blanch the tomatoes in boiling water for 6-8 seconds. Shock and peel. Trim the ends of the tomatoes and cut in half. Hollow out each half.


4. Combine the rice, sausage and basil. Taste and adjust seasoning with salt&pepper.


5. season the inside of the tomatoes and stuff with the filling


6. Plate it and ready to serve.

Recipe originated (france)