Step 1

Clean the squid by removing the head and gently removing the center spine and innards1.

Step 2

Remove skin and rinse under cold running water2.

Step 3

Remove the tooth3.

Step 4

Dice the tentacles4.

Step 5

Remove the fins from the squid5.

Step 6

Cut them into cubes as well and set aside6.

Step 7

Peel the potatoes7.

Step 8

Dice them8.

Step 9

Blanch them in water for about ten minutes after boiling9.

Step 10

Wash the zucchini and peel it.

Step 11

Cut the zucchini into rondellesonze.

Step 12

Dés12.

Step 13

Drizzle oil in a non-stick skillet13.

Step 14

Add a clove of garlic and cook for one minute14.

Step 15

Add the diced zucchini15.

Step 16

Add 16 tentacles and diced fins.

Step 17

Season with salt and cook for 15 minutes, adding hot water if necessary17.

Step 18

Dice the black olives18.

Step 19

Chop the desalted capers19.

Step 20

Finely chop the parsley20.

Step 21

Drain the potatoes, place in a large bowl and mash with the tines of a fork21.

Step 22

Add the diced zucchini and tentacles22.

Step 23

Then add the chopped olives, capers and parsley23.

Step 24

Season with pecorino24.

Step 25

Stir in breadcrumbs25.

Step 26

Mix all ingredients well.26

Step 27

Fill the squid with a teaspoon or use a bag with a pocket.27

Step 28

Close the squid with wooden toothpicks and blanch them over high heat for one minute in the same pan in which you cooked the zucchini28.

Step 29

Turn them over and brown the other side as well29.

Step 30

Deglaze with the white wine.

Step 31

As soon as the wine has evaporated, pour in a glass of water and cook for 10 minutes.31

Step 32

Add the quartered cherry tomatoes and continue cooking for another 15 minutes32. Season with salt.

Step 33

To serve and serve33.

Storage
Amalfi-style stuffed squid can be kept in the refrigerator, in a special airtight container, for 1 to 2 days.