1/2 pound chestnuts
1 egg yolk
1/2 cup grated Parmigiano-Reggiano
2 tablespoons whole milk
1 teaspoon cinnamon
2 ounces fontina, cut in small cubes
olive oil for frying
flour for dredging
2 eggs, beaten
1 cup bread crumbs
salt

Bring a pot of water to a boil. Cut a slit across the top of each chestnut and boil them until soft, about 20 minutes. Drain and peel the chestnuts, and purée them in a blender or food processor. In a bowl, mix the chestnut purée with the egg yolk, Parmigiano, milk, cinnamon and salt. Shape the chestnut mixture into small balls of about 1 inch in diameter and push a cube of fontina in the center of each croquette. In a saucepan, heat 4-5 inches of olive oil until shimmering. Dip the croquettes into the flour, run them through the egg, then roll them in the bread crumbs. Working in batches, carefully lower the croquettes into the hot oil, and fry until they are golden brown, about 4-5 minutes. Using a slotted spoon, remove the croquettes from the oil, drain on paper towels, and sprinkle with salt. Serves 4.

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