Step 1
Clean the squid by removing the head and gently removing the central spine and entrails1.
Step 2
Remove the skin and rinse under cold running water2.
Step 3
Remove the tooth3.
Step 4
Cut the tentacles into cubes4.
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
Cut them into cubes8.
Step 9
Blanch them in water for about ten minutes after boiling9.
Step 10
Wash the zucchini and peel it10.
Step 11
Cut the zucchini into slices11.
Step 13
Drizzle oil in a non-stick frying pan13.
Step 14
Add a clove of garlic and cook for one minute14.
Step 15
Add the diced zucchini15.
Step 16
Add the diced tentacles and fins16.
Step 17
Add 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 them in a large bowl and mash them 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
Add the breadcrumbs25.
Step 26
Mix all the ingredients well26.
Step 27
Fill the squid with a teaspoon or use a piping bag27.
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 winethirty.
Step 31
As soon as the wine has evaporated, pour in a glass of water and cook for 10 minutes31.
Step 32
Add the cherry tomatoes cut into quarters and continue cooking for another 15 minutes32. Season with salt.
Step 33
Arrange and serve33.
Storage
Amalfi-style stuffed squid can be stored in the refrigerator, in a special airtight container, for 1 to 2 days.
