Chiacchiere with Sanguinaccio

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'Chiacchiere' is a dessert that is fried and sprinkled with confectioners' sugar and served with sanguinaccio. It is a traditional Italian dessert in the region of Campagnia, served during 'carnevale' or as we say Mardi Gras. It is served with 'sanguinaccio' a chocolate sauce used for dipping the 'chiacchiere'. Years ago the sanguinaccio was made with chocolate and pig's blood, but now the use of the blood has been banned due to health concerns, but in small villages across Italy it is still used.

1
Prep Time:
30 mins
Cook Time:
30 mins
Additional Time:
1 hrs
Total Time:
2 hrs
Servings:
48
Yield:
4 dozen

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 ½ teaspoons ground cinnamon

  • 1 ½ cups cornstarch

  • 1 quart whole milk

  • 1 teaspoon vanilla extract

  • 13 (1 ounce) squares unsweetened chocolate

  • 1 quart vegetable oil for frying

  • ½ cup miniature semisweet chocolate chips

  • ¼ cup confectioners' sugar

Directions

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

  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.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts (per serving)

216 Calories
9g Fat
36g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 48
Calories 216
% Daily Value *
Total Fat 9g 11%
Saturated Fat 4g 21%
Cholesterol 12mg 4%
Sodium 19mg 1%
Total Carbohydrate 36g 13%
Dietary Fiber 2g 8%
Total Sugars 25g
Protein 3g
Vitamin C 0mg 1%
Calcium 37mg 3%
Iron 2mg 11%
Potassium 136mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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