Wash the yellow cherry tomatoes and slice the mozzarella. Sauté and salt the previously boiled chard and the fresh sausage in the pan. Cut the Saltimbocca in two and bake in a preheated oven for 3-5 min at 250°C. Remove from the oven and fill, putting the chard first, then the sausage, followed by the mozzarella and cherry tomatoes. Finally, sprinkle the Saltimbocca with small pieces of crusco pepper and extra-virgin olive oil.