300 g butternut squash peel an dice finely.
1 red bell pepper pit an cut into small cubes.
1 shallot peel and chop finely.
20 g butter melt in a small pan and sweat the shalllots as well as the squash and the bell pepper pieces. Dredge with some turcmeric spice as well as 20 g brown sugar As soon as thge sugar slightly caramelizes, deglaze with 0,5 dl Bouvier TBA Wine-Vinegar boil away and fill up with 1 dl orange juice simmer until the squash is soft and season with salt & pepper
8 pcs. scampi peel, put on small skewers, season with salt and pepper and roast in a pan in Titone Olive Oil until golden brown. Fill the chutney into a glass, insert the skewers and garnish with 8 pcs. fresh raspberries as well as some colourful herbs. Refine with a few drops Raspberry Seed Oil
by Martin Pirker, Executive Chef at Orlando di Castello, Vienna
