Ingredients: Per 4 servings
Clean the cuttlefish and cut them into pieces. Prepare in a casserole, a sautéed mixture of chopped onion, celery, and parsley in abundant extra-virgin olive oil and then add the Swiss chard after eliminating the ribs and chopping it coarsely. Cover and cook for 15 minutes, then add the cuttlefish, Season with salt and pepper to taste and after a further 10 minutes, add the tomato sauce and finish off the cooking. Serve warm.