Italian Wine Club - Monthly Wine Deliveries from Italian Cooking and Living
Italian Cheese Club - Monthly Cheese Deliveries From Italian Cooking and Living
Italian Olive Oil Club - Monthly Olive Oil Deliveries from Italian Cooking and Living
Italian Table Club - Discounts at fine restaurants and on products from the Italian Culinary Institute Store

Mini Chestnut Croquettes with Fontina

A web-exclusive recipe from Italian Cooking and Living

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

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.

Copyright © 2006, Italian Cooking and Living. All rights reserved.

Print Friendly Version / E-mail to a Friend

• Browse/Search for other Recipes

italian cooking and living magazine
The Magazine of La Cucina Italiana