Difficulty: Easy
In France's Anjou region, locals call these cherished chestnuts 'nouzillards.' Simmered gently in milk, they formed simple evening meals in rural homes—a timeless treat drawing from generations of tradition.
Score each chestnut on its flat side with a sharp knife. Place in a saucepan, cover with cold water, and bring to a boil. Simmer until the skins crack (10-15 minutes). Drain and peel completely while still warm.
Return peeled chestnuts to the cleaned saucepan. Cover with boiling water and cook for 45 minutes until tender.
Meanwhile, in another saucepan, bring the milk to a gentle boil.
Drain the chestnuts carefully and divide into soup bowls. Pour the hot milk over them, season with salt and white pepper. Let stand a few minutes to absorb the milk. Serve whole, halved, or lightly mashed.
Source: Les Cuisines Régionales de France. Anjou-Touraine. Editions du Fanal
