Roasted chestnuts, cous cous, dried apricots, Parmigiano Reggiano sauce and thyme

Sidea few minutes24 months


Serves 4

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

thyme, rosemary

salt, pepper


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.

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