Although we never called it the Seven Fishes, my Mom always made fish on Christmas Eve. Bacala with potatoes and onions in a red sauce. cold shrimp, fried smelts, clams, and stuffed squid. Another dish was ziti with broccoli in olive oil with pepper. Oh, how my Dad loved the bacala!! My Mom's stuffed squid was my favorite and a few years ago she shared her recipe with me and my son. Both of us now make this each year for Christmas Eve. Some traditions need to be kept alive.

CALAMARI RIPIENI DELLA MIA MADRE, LUCIA TARDIO

Serving size: 6 squid tubes

Ingredients:

Squid Tubes—If you can’t find them fresh, frozen will work but make sure they’ve been pre-cleaned.
White Bread
Egg
Garlic Salt
Parsley
Olive Oil
Pepper

• Trim crust from 6 slices of white bread (Wonder or other pasty bread works best).
• Break up bread into small pieces and put in a mixing bowl.
• Beat 1 egg well and add to bread in mixing bowl.
• Add olive oil, parsley, garlic salt and pepper.
• Get in there with your hands and mix well.
• If consistency is too dry, add more olive oil and egg.
• If too wet, add more bread.
• Stuff tubes (do not overstuff tubes since the stuffing will expand while baking) and close the ends with toothpicks. This is the tricky part. I’ve found it best to roll the stuffing into slender pieces and then put them into the squid tubes one at a time, pressing the stuffing down as I go.
• Brush tubes with olive oil, top with Italian breadcrumbs and place into a baking dish pre-greased with a little olive oil.
• Preheat oven to 325 degrees and bake for about 15 minutes. Do not overcook since the squid will become rubbery.

I usually make 24 or so stuffed squid for Christmas Eve and have found it easier to do them 6 at a time rather than trying to make a large batch of the stuffing.

Biff