In a medium bowl, combine 1 cup (120g) of panko breadcrumbs, 1/4 cup (25g) grated Pecorino cheese, 2 minced garlic cloves, 1 large egg, and 2 tablespoons (30ml) of olive oil. Mix thoroughly until the texture resembles wet sand.

Carefully spoon the breadcrumb mixture into the 4 cleaned squid tubes. Only fill them about 3/4 of the way to the top to leave room for expansion.

Thread a wooden toothpick through the open end of each stuffed squid tube to secure the filling. Brush the exterior lightly with 1 tablespoon (15ml) of olive oil and season with a pinch of kosher salt and cracked black pepper.

Heat 1 tablespoon (15ml) of olive oil in a skillet over medium heat. Sizzle 1 minced garlic clove for 30 seconds, then add 2 cups (300g) of diced fresh tomatoes and 1/2 cup (120ml) of white wine. Simmer for 5-7 minutes until it forms a light broth.

Preheat your grill or cast-iron pan to medium-high. Grill the stuffed squid undisturbed for 3 to 4 minutes per side until deep char marks form and the flesh turns opaque.

Spoon the diced fresh tomatoes and light broth onto the center of a rustic light gray ceramic plate. Rest two plump calamari tubes on top and garnish with scattered fresh dill fronds.