Recipe no. 361 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 176.
Ingredients
- courgettes
- water
- salt
Preparation
- Preparing and boilingPeel your courgettes, cut them in two and hollow them out halfway; boil them for 4 to 5 minutes in salted water, then drain them and arrange them on a gratin dish.
- Stuffing and finishingFill them with the stuffing given for the tomatoes. For the rest, finish in every respect as for the tomatoes and eggplants.
Reboul's text
Peel your courgettes, cut them in two and hollow them out halfway; boil them for 4 to 5 minutes in salted water, then drain them and arrange them on a gratin dish. Fill them with the stuffing given for the tomatoes.
The inside of the courgettes that has been set aside may be worked into this stuffing; it is not essential, but if desired, the water is pressed out of it in a cloth, and it is added when the onion has browned, before adding the tomato.
For the rest, finish in every respect as for the tomatoes and eggplants.
Small Provençal glossary for this recipe
Reboul writes in French: no Provençal word appears in this recipe, apart from the dish's name itself. The table below gives the Provençal equivalents of the words used, in mistralian spelling, translated by Lingua Nostra. Each form is attested in our Provençal-English dictionary; click to open the entry.
| Provençal | English |
|---|---|
| coupa | to cut |
| vuida | to hollow out |
| bouie | to boil |
| agouta | to drain |
| besuscla | to brown |
| rabina | to brown/gratin |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 361, page 176. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.