Swiss chard with tomato sauce and mozzarella

Bring to a boil 4 litres of water and add salt with coarse salt.

Meanwhile, separate the coasts of beets from the Green and dropped the filaments to the coasts, then cut them into pieces of about 3 cm; reduce the green part into strips of 1 cm; wash ribs and leaves in cold water, keeping them separate.

Pour the boiling water, Cook 12 minutes; drain with slotted spoon, sgocciolandole well and keep warm.

Cook the leaves 5 minutes in the same water, drain in colander and keep them these warm.

Wash the tomatoes, dry and with the help of a knife take away from the skin; divide them into quarters, give them the seeds and let them to drain.

Cut into cubes the tomatoes; heat oil in frying pan, saucepan, heat the clove of crushed garlic, unpeeled, diced tomatoes, salt and pepper.

You blast the tomato 5 minutes over high heat, stirring with a wooden spoon, then remove garlic.

Spread the leaves of beets in the center of a serving dish.

Circondatele with the coast.

Sprinkle the vegetables with the mozzarella into cubes, pour over the tomato sauce and serve immediately.