To prepare the Amalfi-style stuffed calamari, start by boiling the potato in a small pot with plenty of water until tender.
Meanwhile, clean the squid: pull away the tentacles along with the innards, remove the clear cartilage quill from the mantle, peel off the outer skin, and rinse everything thoroughly under cold running water. Finely chop the tentacles and set aside.
Place a skillet over low heat, warm a drizzle of extra virgin olive oil, and add the grated garlic. Sauté gently for one minute, stirring constantly so it does not burn.
Raise the heat slightly and add the chopped tentacles. Sauté until nicely browned, then deglaze with 50 g of the white wine. Allow the alcohol to evaporate completely, then remove the tentacles from the heat, drain, and transfer to a mixing bowl.
Rinse, dry, and trim the zucchini. Slice into 4–5 mm thick rounds, cut into strips, and dice into small uniform cubes. Finely chop the pitted black olives, and rinse the capers thoroughly under running water to remove excess salt.
Once the boiled potato is tender, peel it and pass it through a potato ricer directly into the bowl with the cooked tentacles. Add the rinsed capers, chopped olives, diced zucchini, grated Pecorino cheese, and part of the finely chopped parsley. Grate in the lemon zest, season with salt and black pepper, and mix thoroughly until well combined.
Transfer the filling into a piping bag (or use a small spoon) and gently fill the squid tubes, leaving a little room at the top. Secure the opening of each squid with a wooden toothpick or skewer to keep the filling sealed inside.
Return the skillet to the stove over medium heat, using the remaining pan juices from earlier (adding an extra drizzle of olive oil if necessary). Add the stuffed squid and sear them on all sides until golden.
Deglaze with the remaining 100 g of white wine and let the alcohol evaporate. Add the halved cherry tomatoes, season with a pinch of salt and pepper, and sprinkle over the rest of the chopped parsley.
Cover with a lid and cook over medium heat for about 25 minutes, gently turning the squid once or twice during cooking. Once tender and thoroughly cooked, transfer to a serving platter and serve warm.
