Roasted chestnuts, cous cous, dried apricots, Parmigiano Reggiano sauce and thyme
200 g cous cous
400 g vegetable stock
120 g boiled chestnuts
100 g smoked pancetta
80 g dried apricots
200 g mascarpone
120 g Parmigiano Reggiano, grated
In a frying pan, toast the cous cous for 5 minutes whilst stirring.
Pour it in a bowl, dress it with two tablespoons of oil and add piping hot stock.
Stir, cover with cling film and allow to rest for 10 minutes.
Brown the chestnuts in a frying pan with two tablespoons of oil and a sprig of rosemary until golden; add the diced pancetta, a pinch of pepper and allow to flavour for some minutes.
Cut the apricots into strips.
Fluff the cous cous using a fork, add chestnuts and apricots. Allow to rest covered.
Heat up mascarpone, add Parmigiano Reggiano, a pinch of salt and pepper.
Blend a bit with a hand-held blender to mix the sauce well and serve it with the cous cous.