How To Make Chiacchiere with Sanguinaccio


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


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 allow to rise in until doubled in bulk, about 1 hour.

While the dough rises, stir together 5 cups white sugar, cocoa powder, cinnamon, and cornstarch in a large saucepan. Slowly stir in the milk and vanilla until no lumps of the dry mixture remain. 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.

When the dough has risen, turn out onto a lightly floured work surface, and punch down. 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 2×5 inch rectangles.

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 ch