Spread the remaining bean puree over the pepper mixture.

Top with the remaining pepper mixture and then the zucchini, pressing each layer down.

Return the pepper mixture to the pan and add the wine.

Press a salmon steak into the pepper mixture, flip and repeat.

When oil is hot, add chili pepper mixture and dried shrimp.

Press large pinches of the hot pepper mixture into turkey slits.

Transfer the pepper mixture to four lightly greased ramekins and cover.

Cut the squashes into thin strips, and add to the pepper mixture.

Wash, dry and cut the basil, and stir into pepper mixture.

Lightly dip each side of the quail pieces in the pepper mixture.