Cuttlefish with swiss chard
Instructions
Lightly fry the garlic in oil, add the cuttlefish and cut the chili.
Let flavor then add the tomato puree and cook over low heat.
When the squid does not oppose resistance to fork, add coarsely chopped Swiss chard, leave a few minutes on the fire by mixing the ingredients.
Serve hot accompanied, if you will, with toasted bread rubbed with garlic.
Ingredients and dosing for 4 persons
- 4 clean squid cut into chunks
- Garlic
- Olive oil
- Hot pepper
- 3 balls of already boiled chard
- 1 glass of tomato paste