Ingredients for 4 people

1 yellow squash
300g of Zuccato sauerkrauts
8 scampi
200g Zuccato black olives
1/4 of onion
30g of butter
extra virgin olive
salt and pepper


Chop the onion and sauté in the butter, add the pumpkin pieces with half a glass of water, salt and pepper and cook for 30 minutes. Meanwhile clean, shell the prawns and cook them in a pan with oil, garlic and salt for 5 minutes and then chop coarsely with a knife. Cook the Zuccato Sauerkrauts in a pan with a little oil. Chop the black olives finely.
Final garnish
Place the pumpkin in a round bottomless foil mold using a plate as a base and press it down with a spoon. Put the cabbage, then press the prawns and finally the olives. Remove the mold and decorate with julienne shreded carrots.