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

  • Difficoltà


  • Stagionatura

    24 months

  • Serves 4
  • 200g cous cous
  • 400g vegetable stock
  • 120g boiled chestnuts
  • 100g smoked pancetta
  • 80g dried apricots
  • 200g mascarpone
  • 120g 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.