Chiacchiere With Sanguinaccio - cooking recipe

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 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

Preparation

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.