Carefully wash the Swiss chard, eliminate the stems and cook it in a saucepan of salted boiling water for 10 minutes; drain and leave to cool down. Use a knife to chop it finely, then sauté in a heavy-bottomed frying pan with 1 chopped clove of garlic and 2 spoonfuls of olive oil, seasoning with salt to taste. Put the chard to one side and prepare the Porcini mushrooms; clean, wash and delicately pat them dry with kitchen paper, then cut them into pieces. Chop the parsley leaves (washed and dried) with the other clove of garlic and sauté them in a frying pan with 2 spoonfuls of oil. Tip in the mushrooms, season with salt and cook, stirring from time to time with a wooden spoon. Press the ricotta through a sieve into a bowl and mix it with the milk (pouring it in gradually), salt, pepper and grated nutmeg until you get a smooth, creamy mixture. Cook the Strozzapreti in plenty of salted, boiling water; strain when very “al dente” (6 minutes is sufficient, they’ll finish cooking in the oven) and dress them with the Wild Boar Sauce and 2 tablespoons of the creamed ricotta. Tip the pasta into a baking tin, greased with 2 tablespoons of oil, add the mushrooms and mix well. Shake the pan to even out the Strozzapreti, then distribute the Swiss chard that you put to one side, the rest of the creamed ricotta and the tomatoes on top. Sprinkle with the grated pecorino and bake in a preheated oven, at 200 °C, for roughly 35 minutes.