Difficulty:[usr 1]
These are the chestnuts that the Angevins call nouzillards. Thus cooked in milk, they were once the evening meal in the countryside. Today is a treat.
Slash each chestnut with a sharp knife on the flat side and free the fruit from the bark, then remove as much of the bark as you can. Put the chestnuts in a saucepan and cover them with cold water. Boil the water. When the water begins to simmer, continue this cooking until the skin that still surrounds the chestnuts cracks. Drain the chestnuts and peel them completely.
When all the chestnuts are peeled, put them back in the cleaned pan and cover them with boiling water. cook them in water for 45 minutes. During the last minutes, pour the milk into a saucepan and slowly bring it to a boil.
Carefully drain the boiled chestnuts and divide them into soup plates. Immediately pour the boiling milk on top, salt and pepper.
Wait a few minutes before enjoying them so that they absorb a little milk.
They can be crushed or cut in two.
Source:Les Cuisines Régionales de France. Anjou-Touraine. Editions du Fanal
