Fettuccine with baby cuttlefish and chard

  • Difficulty


  • 350 g0SW0233
  • 350 g baby cuttlefish
  • 200 g chard
  • 1 shallots
  • 1 pinch of chilli pepper
  • 1 sprig of parsley
  • 1/2 glass of dry white wine
  • salt
Fettuccine n° 233


Remove the outer skins and guts from the cuttlefish, wash them thoroughly, drain, dry and cut a part of them into rings.Wash the beets, remove the stem and use only the leaves, wash them well in plenty of cold water, dry them with a towel and cut them into strips.In a frying pan let the chopped shallots wither, without colouring, with oil and chilli; add the chard and sauté them for a minute; add the cuttlefish and let them cook for about 2 minutes, stirring occasionally with a wooden spoon.Pour in the white wine and let it evaporate over high heat; season with salt and continue cooking for 5 minutes at very moderate heat.Bring a pot of water to a boil, add salt and cook the fettuccine; drain them and pour them into the pan with the baby cuttlefish mixture, sprinkle with clean and chopped parsley and mix gently. Distribute the fettuccine on the serving dish and serve them hot.