Seppie in zimino [Cuttlefish casserole]

Ingredients

kg 1 cuttlefish, cut into strips
kg 1 beet leaves, sliced into large pieces
gr 300 peeled tomatoes
extra virgin olive oil
1 red onion
2 stalks celery
fresh parsley
salt and pepper

Method

Chop the onion and celery finely. Heat some oil in a pan, add theonion and celery and cook until softened slightly. Add the beet leaves, cover the pan and cook tfor about 15 minutes. Then add the cattlefish, cook for a few more minutes and then add the tomato. Seaon with salt and pepper to taste and simmer until the cuttlefish is tender. Garnish with the parsley and serve.