Roasted Chestnuts, Cous Cous, Dried Apricots, Parmigiano Reggiano Sauce and Thyme

Serves 4

Ingredients

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

Instructions

1.​ In a frying pan, toast the cous cous for 5 minutes whilst stirring.

2. Pour it in a bowl, dress it with two tablespoons of oil and add piping hot stock.

3. Stir, cover with cling film and allow to rest for 10 minutes.

4. 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.

5. Cut the apricots into strips.

6. Fluff the cous cous using a fork, add chestnuts and apricots. Allow to rest covered.

7. Heat up mascarpone, add Parmigiano Reggiano, a pinch of salt and pepper.

8. Blend a bit with a hand-held blender to mix the sauce well and serve it with the cous cous.

Kootenay Location

1465 Kootenay Street Vancouver, BC V5K 4Y3 - Phone 604-253-5578

Bosa Foods

Bosa Foods

Hours of Operation

Monday.........................8am-5:30pm Tuesday........................8am-5:30pm Wednesday...................8am-5:30pm Thursday.......................8am-5:30pm Friday............................8am-5:30pm Saturday........................8am-5:30pm

Closed Sundays & Holidays

Victoria Drive Location

562 Victoria Drive Vancouver, BC V5L 4E2 - Phone 604-216-2659

Bosa Foods

Hours of Operation

Monday.........................8:30am-6:00pm Tuesday........................8:30am-6:00pm Wednesday...................8:30am-6:00pm Thursday.......................8:30am-6:00pm Friday............................8:30am-6:00pm Saturday........................8:00am-5:30pm Sunday.........................10:00am-4:00pm 

Holidays...........Closed

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