Chiacchiere With Sanguinaccio
Serves: 4
Amie Torphy
1 January 1970
Based on User reviews:
43
Spice
48
Sweetness
41
Sourness
39
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
2 cups
All-Purpose Flour5 cups
White Sugar1 pinch
Salt2
Eggs3 tbsps
Butter (melted)1 tbsp
Extra-Virgin Olive Oil2 tbsps
White Wine (dry)2 tbsps
Rum1 tsp
Lemon Zest (grated)1 cup
Unsweetened Cocoa Powder1.5 tsps
Ground Cinnamon1.5 cups
Cornstarch1 tsp
Vanilla Extract1 cup
Sugar (confectioners')Directions:
1
Sift the flour, 5 tablespoons sugar, and salt into a large bowl, and make a well in the center
2
Whisk together the eggs, butter, olive oil, wine, rum, and lemon zest in a separate bowl until smooth; pour into the flour mixture
3
Stir together until a dough forms, then knead on a lightly floured work surface until smooth and elastic, about 10 minutes
4
Place into a lightly oiled bowl, cover with plastic wrap, and set aside for 1 hour
5
While the dough rests, stir together 5 cups white sugar, cocoa powder, cinnamon, and cornstarch in a large saucepan
6
Slowly pour in the milk, whisking constantly
7
Stir in the vanilla
8
Add the unsweetened chocolate, and bring to a simmer over medium heat, stirring constantly
9
Simmer for 5 minutes, stirring constantly, then remove from the heat and allow the sauce to cool to room temperature
10
Transfer the dough to a lightly floured work surface
11
Roll with a well-floured rolling pin to a thickness of 1/8 of an inch
12
Use a sharp knife to cut the dough into 2x5 inch rectangles
13
Alternately, pinch off an egg-sized piece of dough and roll it through a pasta machine
14
Repeat with the remaining dough
15
Heat oil in deep-fryer to 375 degrees F (190 degrees C)
16
Fry the Chiacchiere a few at a time until golden brown; remove and drain on a paper towel-lined plate
17
To serve, pour the cooled Sanguinaccio sauce into a bowl, and sprinkle with chocolate chips to garnish
18
Place the fried Chiacciere onto a serving platter and sprinkle with confectioner's sugar to serve