Rossella and Nonna Romana are making Stuffed Calamari just in time for you to meet your Christmas Eve fish requirements! These are also perfect any other day of the year. Recipe Here: www.cookingwithnonna.com/ital...
Tell nonna she is suchhhhhhh a sweety and that the Franciscan Friars in Toronto are going to remember her and her loved ones in a special mass for Christmas... just because... she "loves everybody!" ;) hehe... Merry Christmas. So looking forward to preparing this dish. Bless.
I am a chef and I enjoy watching your show. When I make stuffed Calamari I boil the tentacles till tender then chop them and add them to the stuffing. Try using a pastry bag to fill the tube, much easier.
OMG, they say you eat with your eyes first, sooooo true because i could just taste this beautiful calamari. It looks soooo 😋 delicious. Rosella, you and Nonna make me hungry no matter what time of the day I watch your videos. Molto bene. CAIO BELLAS
Just starting to watch ur videos. The food looks so good. Would love to spend a day with ur nonna n pick her brain on recipes. I have Sicilian n Naples roots. Plus my other side lol. Would love to cook with ur nonna all day. Where have u been all my life lol. Beauty brains n can cook. Keep making videos. Love to see more
I don't know who you are but I love you and your nonna!!! I just searched for stuffed calamari recipes and when I saw you standing next to nonna, I knew it would be a great recipe 😍😍😍😍
Rossella, this looks fantastic, my mouth was watering watching this video, you and Nonna, are comical when you are cooking together. But I also see you come from a loving family, you are the best. Keep the recipes coming, Love your YT channel. Buon Natale OOXX
Looks awesome! I live on the ocean so calamari's not a problem...The cheese, however, I don't know..I may have to special order. Any suggestions for substitution? I love cheeses but sometimes Italian cheeses are hard to find..
We never throw out the stuffing either. If it's more than polpotte size, I make 'bread patties'.....if those are good, then you know your meal will be good!
I do mine basically the same way the only thing I do different is I put a toothpick in to hold them close and I gently fry them in olive oil for like 5 minutes and then I put them in the sauce
Very similar to my Mothers recipe except we chop the heads (tentacles) until it's a paste and in a sauteé pan to render out some moisture then add that to the mixture as well... So good!! Buon Appetito!!
Hi Rosella, love your show! We just made this my boys Nonna (my mother in law) Do you know how to make Pass cheetch (phoniecally) Nonna makes this for Easter, is cheese and egg biscuit
Nonna is right. Never use flavored breadcrumbs. Flavor your own breadcrumbs, do not allow some technician in a factory to decide how your breadcrumbs are flavored.
