Chiacchiere with Sanguinaccio Recipe

Chiacchiere with Sanguinaccio Recipe

  • 2 cups all-purpose flour
  • 5 tablespoons white sugar
  • 1 pinch salt
  • 2 eggs
  • 3 tablespoons butter, melted
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons dry white wine
  • 2 tablespoons rum
  • 1 teaspoon grated lemon zest
  • 5 cups white sugar
  • 1 cup unsweetened cocoa powder
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 cups cornstarch
  • 1 quart whole milk
  • 1 teaspoon vanilla extract
  • 13 (1 ounce) squares unsweetened chocolate
  • 1 quart vegetable oil for frying
  • 1/2 cup miniature semisweet chocolate chips
  • 1/4 cup confectioners' sugar
  1. Sift the flour, 5 tablespoons sugar, and salt into a large bowl, and make a well in the center. Whisk together the eggs, butter, olive oil, wine, rum, and lemon zest in a separate bowl until smooth; pour into the flour mixture. Stir together until a dough forms, then knead on a lightly floured work surface until smooth and elastic, about 10 minutes. Place into a lightly oiled bowl, cover with plastic wrap, and set aside for 1 hour.
  2. While the dough rests, stir together 5 cups white sugar, cocoa powder, cinnamon, and cornstarch in a large saucepan. Slowly pour in the milk, whisking constantly. Stir in the vanilla. Add the unsweetened chocolate, and bring to a simmer over medium heat, stirring constantly. Simmer for 5 minutes, stirring constantly, then remove from the heat and allow the sauce to cool to room temperature.
  3. Transfer the dough to a lightly floured work surface. Roll with a well-floured rolling pin to a thickness of 1/8 of an inch. Use a sharp knife to cut the dough into 2×5 inch rectangles. Alternately, pinch off an egg-sized piece of dough and roll it through a pasta machine. Repeat with the remaining dough.
  4. Heat oil in deep-fryer to 375 degrees F (190 degrees C).
  5. Fry the Chiacchiere a few at a time until golden brown; remove and drain on a paper towel-lined plate. To serve, pour the cooled Sanguinaccio sauce into a bowl, and sprinkle with chocolate chips to garnish. Place the fried Chiacciere onto a serving platter and sprinkle with confectioner's sugar to serve.
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