I have a weakness for all things breaded and fried, but it’s often a pain to deep fry at home, not to mention hard on the waistline. This recipe is pretty easy to make and doesn’t entail the greasy mess of deep frying. I love the salty crunch of Sautéed calamari with the tangy juices of tomato and lemon juice. The green touch of parsley gives a bite of freshness that balances the oil and butter, and the jalapeño gives the taste a final zing. Don’t bother cleaning and cutting the calamari yourself. It’s worth going to a good fishmonger and asking him or her to do all the hard work of dressing the squid into neat rings. Many stores now sell bags of frozen calamari, and these work fine, too. Checca is an Italian word (pronounced kekka) for a chopped tomato and herb salad. Mine is a bit non-traditional because I add jalapeños. But you can leave them out if you like things milder. Serve this dish in cones of brown kitchen or butcher paper, presented on appetizer plates, or, for a rustic touch, on a serving plate lined with newspaper. I sometimes try to find pink Italian sports pages like the Gazzetta Dello Sport or some other foreign-language newspaper, or even those boldly headlined tabloids that talk about alien landings on Earth. It’s a fun way to add humor to your table.