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Friday, August 26, 2016

chiacchiere with sanguinaccio

Ingredients

  • Servings: 4
  • 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
  • 2 tablespoons
  • 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

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, , , 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 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.
  • 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 a serving platter and sprinkle with confectioner's sugar to serve.

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