Text Box: 2 1/2  cups flour, 4 eggs, 1 egg yolk, 1/4 cup butter or Crisco, 1/2 tablespoon sugar, dash of salt, 1/2 teaspoon grated lemon peel, 2 1/2 cups vegetable oil.
Glaze: 1 1/2 cups honey, 1 teaspoon grated orange peel.
Place flour in bowl, add eggs, egg yolk, Crisco, sugar, salt and lemon peel. Mix well, working with dough hooks. When dough has solid consistency, remove from bowl and place on wooden board. Roll out long strips, so they are pinky thick. When you have many, begin cutting into small pieces (they will become twice their size in hot oil). Drop about twelve in hot vegetable oil (try one out before placing a bunch in) remove from oil when golden brown. Melt honey in saucepan and add orange peel. Place cooled struffoli into the honey mixture. And remove them when all are coated and warmed by mixture. Place on serving dish, piling them into conical mounds. Cool, sprinkle with colorful sprinkles and serve.

 

 

1  pound octopus, 1 tablespoon extra virgin olive oil, 1 clove garlic, 1 teaspoon chopped parsley, pinch of red pepper.

Slightly brown garlic, add cut up and cleaned octopus, red pepper, parsley. Cook till it has thrown out plenty of its own water and is very tender. Keep an eye on this one and let it simmer on very low heat for about one hour, depending on size of octopus. Serve with Italian bread for dunking.

Yummy Good.

Sample RecipesStruffoliPulpo: Octopus