Cuttlefish in zimino with chard and bread

Ingredients

For 1 serving

• Cuttlefish220 g
• Swiss chard250 g
• Canned peeled tomatoes100 g
• Onion40 g
• Garlic1 clove
• Bread50 g
• Extra virgin olive oil12 g
• White wine40 ml
• Chili pepperto taste
• Saltto taste

Contains: gluten, shellfish, sulphites,

Method

1. Bring a pan of water to the boil. Meanwhile clean the cuttlefish (if not already cleaned): remove the bone, eyes, beak and ink sac, peel off the skin, rinse and cut into strips about 1 cm wide. Wash the chard well.
2. Salt the water and blanch the chard for 4 minutes, until wilted; drain, squeeze it well and chop roughly.
3. Peel and chop the onion and garlic. Heat the oil in a saucepan over medium-low heat and fry the onion, garlic and chilli for 4–5 minutes, until the onion is translucent; add the cuttlefish and cook for 5 minutes over medium heat, until it turns white.
4. Deglaze with the white wine over high heat until the smell of alcohol has gone, then add the chard, the crushed peeled tomatoes and a pinch of salt; cover and cook for 25 minutes over low heat, stirring now and then, until the cuttlefish is tender to a fork and the sauce is thick.
5. Meanwhile slice the bread and toast it in a pan or toaster for 2–3 minutes, until crisp; serve it with the hot zimino.