Chiacchiere with Sanguinaccio

Ingredients

• 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
• 1.5 teaspoons ground cinnamon
• 1.5 cups cornstarch
• 1 quart whole milk
• 1 teaspoon vanilla extract
• 13 , 1 ounce
• 1 quart vegetable oil for frying
• 0.5 cups miniature semisweet chocolate chips
• 0.25 cups confectioners' sugar

Instructions

1. 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. 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. 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 2x5 inch rectangles. Alternately, pinch off an egg-sized piece of dough and roll it through a pasta machine. Repeat with the remaining dough.

4. 4

   Heat oil in deep-fryer to 375 degrees F (190 degrees C).

5. 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.