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

Serves 4

Ingredients

Instructions

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.