Italian Calamari for Christmastime or Anytime!

Large bowl with colorful red flowers filled with fried calamari rings and tenticles
Kathryn Occhipinti, MD
Kathryn Occhipinti, MD for Conversational Italian for Travelers books

Buone feste and Buon Natale a tutti!

Happy Holidays and Merry Christmas to all!

Every year I love to cook an Italian fish dinner for Christmas Eve. Many Italian-American families present seven fishes for their dinner, but I just serve a variety of fish and create an antipasto, primo and secondo course.

I’ve already shared a simple method to make fried calamari, a family favorite, with my ConversationalItalian.French followers on Instagram. If  you’d like to see how easy it is to fry up some calamari for a hot antipasto for your own Christmas Eve dinner, just click on the image below:

 

The full method for making fried calamari, along with my recipes for two other popular hot appitizers — stuffed calamari in tomato sauce and stuffed, baked fresh sardines —is being simultaneously posted on the Learn Italian! blog for my website, www.learntravelitalian.com, where all authentic Italian recipes  for the home cook that I personally use are found.  Below is an excerpt. Click on the link to print off the entire method and enjoy!

Share your comments below if you like, or in our Conversational Italian Facebook group.

 

Stuffed Calamari, Fried Calamari and Stuffed Sardines for Your Italian Christmas Eve

It is an Italian tradition to serve fish for Christmas Eve, in observance of the Catholic holiday.  In some towns in Italy and in many Italian-American families, this tradition has turned into a feast that features fish and shellfish for antipasto, primo and secondo courses —  fish is served fried, stuffed, with pasta, stewed, and baked.  Some families serve seven different types of fish, although I’m not sure if anyone really knows where the number seven originated from.

Each year, I plan my “feast of the 7 fishes” with some tried and true dishes — my shrimp scampi,  for instance, is always a big hit for the primo course and easy to make.  Last year I had fun with the antipasto course, and cooked up Sicilian and Sardinian-style stuffed calamari and stuffed fresh sardines — which, by the way, do not smell or taste “fishy” at all if you buy them fresh.  They were both a hit with young and old alike, so I present them here for your family to try.  I’ve also included a simple method for fresh fried calamari, complete with an Instagram video, as a well-known and well-loved family starter to any Italian-American meal.

Buon appetito e Buon Natale! -Kathryn Occhipinti

For the recipes, click HERE