Ingredients for 4 people

300g of Zuccato sauerkrauts
1.5 kg of cherry tomatoes
1 pinch of oregano
juice of 1/2 lemon
juice of 1/2 orange
For the decoration
fruit of caper Zuccato
Zuccato black olives into rounds
Scampi tailes
worchester sauce


Blend the tomatoes with lemon and orange juice and sauce worchester. Strain the sauce until it gets liquid and smooth, add salt and oregano and refrigerate for 30 minutes. Cook for 5 minutes the scampi tailes in a clean pan with extra virgin olive oil, minced garlic and salt. Keep everything warm. Toss the cabbage in the pan for 20 minutes.
Final garnish
Pour the pizzaiola tomato sauce in bowls , lying the scampi tailes and garnish with olives, sauerkrauts and capers fruits.