CHIACCHIERE WITH SANGUINACCIO
'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.
Provided by LaCuocaEnza
Categories World Cuisine Recipes European Italian
Time 2h
Yield 48
Number Of Ingredients 19
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.
Nutrition Facts : Calories 215.7 calories, Carbohydrate 35.8 g, Cholesterol 11.7 mg, Fat 8.5 g, Fiber 2.2 g, Protein 2.9 g, SaturatedFat 4.1 g, Sodium 19.1 mg, Sugar 24.8 g
CHIACCHIERE (CHRISTMAS FRIES)
Christmas fries were all these light, airy bowtie-shaped cookies were ever called in my family. You may find them in other recipe books under the name angel wings, carnival fries, chiacchiere or crostoli. Many of them contain butter, but our recipe never did. My grandmother and mother covered them in a honey glaze. But when we started making them for my family, my husband and kids didn't like the honey and would only eat them without it. So now, that is how I make it all the time! These are not overly sweet pastries, which makes them even easier to overindulge!!!
Provided by Food Network
Categories dessert
Time 1h15m
Yield 5 to 6 dozen cookies
Number Of Ingredients 10
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.
CHIACCHIERE WITH SANGUINACCIO
'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.
Provided by LaCuocaEnza
Categories Italian Recipes
Time 2h
Yield 48
Number Of Ingredients 19
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.
Nutrition Facts : Calories 215.7 calories, Carbohydrate 35.8 g, Cholesterol 11.7 mg, Fat 8.5 g, Fiber 2.2 g, Protein 2.9 g, SaturatedFat 4.1 g, Sodium 19.1 mg, Sugar 24.8 g
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