Zuppa di Castagne Valdostana
A comforting Aosta Valley soup of chestnuts simmered gently in milk, layered over rustic rye bread and baked with melted Fontina DOP cheese.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 510 kcal
Equipment
- •Heavy saucepan
- •Earthenware baking dish
- •Slotted spoon
- •Ladle
- •Chef's knife
Nutrition
Per serving, approximate
- Calories
- 510 kcal
Instructions
- 1
Place the chestnuts in a saucepan with the milk, water, bay leaf, and half the salt.
- 2
Bring gently to a simmer over medium-low heat and cook until the chestnuts are tender, about thirty minutes.
- 3
Discard the bay leaf and crush a few chestnuts with a wooden spoon to thicken the broth lightly.
- 4
Stir the butter, nutmeg, and black pepper into the hot milky broth.
- 5
Preheat the oven to 190 degrees C.
- 6
Arrange half the sliced rye bread across the bottom of a wide earthenware baking dish.
- 7
Cover the bread with half the sliced Fontina cheese and ladle over half of the chestnuts and warm broth.
- 8
Add the remaining rye bread, top with the remaining chestnuts, broth, and the rest of the Fontina cheese.
- 9
Bake in the oven for fifteen minutes until the cheese is melted, bubbling, and lightly golden on top.
- 10
Rest for five minutes at room temperature before serving directly from the dish.
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