Chiacchiere With Sanguinaccio
Ingredients
- Servings: 4
- 2 cups all-purpose flour
- 5 tablespoons sugar
- 1 pinch salt
- 2 eggs
- 3 tablespoons butter, melted
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons dry wine
- 2 tablespoons rum
- 1 teaspoon grated lemon zest
- 5 cups 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
Recipe
Preparation Time: 30 mins
Cook Time: 30 mins
Ready Time: 2 hrs
- 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.
- while the dough rests, stir together 5 cups 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.
- 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 2x5 inch rectangles. alternately, pinch off an egg-sized piece of dough and roll it through a pasta machine. repeat with the remaining dough.
- heat oil in deep-fryer to 375 degrees f (190 degrees c).
- 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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