Chiacchiere with Sanguinaccio

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.