Chiacchiere With Sanguinaccio Recipes

CHIACCHIERE WITH SANGUINACCIO

Steps:

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

CHIACCHIERE (CHRISTMAS FRIES)

Steps:

• Add the flour, granulated sugar, baking powder and salt to the bowl of a stand mixer. Combine the whole egg and yolks, lemon zest and juice, whiskey and vanilla in a separate bowl. Make a well in the flour mixture and add the wet ingredients. Mix together with the paddle attachment until smooth.
• Cut off one-quarter of the dough (cover the remaining dough with plastic wrap so it doesn't dry out) and roll it out with a pasta machine or rolling pin into a 1/8-inch-thick sheet, dusting with flour as needed to prevent sticking. With a pastry cutter (fluted if you have it), cut the dough into strips approximately 1 inch wide and 6 inches long. Cut a 2-inch lengthwise slit in the center of each strip. Pick up a strip, insert one end through the slit and pull it through. Repeat with the remaining dough.
• Put 4 inches of oil in a heavy 6-quart pot and place over medium-high heat until a deep-frying thermometer registers 375 degrees F. (Or preheat an electric deep fryer.)
• Working in small batches, place a few pieces of dough in the oil at one time. They will puff immediately. Fry the dough, stirring continually, until golden all over, 50 seconds to 1 1/2 minutes.
• Transfer them to a baking sheet lined with paper towels to drain, then put them on a serving platter. Sprinkle heavily with confectioners' sugar while still warm. Cool completely, and keep up to 4 days in an airtight container.