1 kg of cuttlefish
1 kg of spinach
celery and parsley
100 grams of butter or margarine
25 grams of dried mushrooms soaked
1 tablespoon flour
salt and pepper.
Wash the cuttlefish, cut into strips and let them flavor in a casserole with butter and chopped.
Meanwhile, boil for a few minutes peeled beets, then add them to sgoccilatele well and cuttlefish with salt and pepper.
Add the mushrooms, drained and coarsely chopped, and flour.
Cover and simmer for about an hour, adding water if necessary to get a little 'sauce.