Sandrine Rouxel, who works at the luxurious Château Lou Casteou in the Esterel Mountains between Cannes and St Tropez, shares her recipe for this versatile dish, which can be served as a canapé, a starter or as a main.
- 1 courgette
- 6 tomatoes
- 2 big potatoes
- 2 aubergines
- 1kg minced veal
- 2 eggs
- 4 slices of cooked ham
- Half tsp of garlic
- 1 bunch of basil
- Pine nut
- Pre-grated Parmesan
- Olive oil
- Salt and black pepper
1Boil water with coarse salt. Cut the courgette in half, remove the middle and cook in the boiling water for two minutes. Drain and allow to cool.
2Repeat with the potatoes, cooking them for five minutes.
3Slice the aubergine and fry in a pan with olive oil on the flesh side for 3 minutes.
4Deseed the tomato and drain on kitchen towel.
5In a bowl, mix the meat with eggs, chopped ham, basil and garlic, 4 tbsps of pine nuts, 4 tbsps of Parmesan, 10 tbsps of breadcrumb, some olive oil, salt and pepper.
6Mix all ingredients and the stuff vegetables. Dust with breadcrumbs.
7Preheat oven at 180°C/Gas mark 6 and cook for 20 to 30 minutes.