250 g of fresh green beans
250 g of mini bell peppers
1 bunch of scallions
1 endive
1 day-old quail eggs
Warm Dip
40 g of unsalted butter
20 ml of extra virgin olive oil
2 to 3 cloves of garlic, minced
6 finely chopped anchovies
Cold Dip
4 tablespoons of mayonnaise
2 tablespoons of fresh chouripça
1 tablespoon of honey
1 tablespoon of curry powder
1 teaspoon of grated ginger
Salt and black pepper to taste
250 g of fresh green beans
250 g of mini bell peppers
1 bunch of scallions
1 endive
1 day-old quail eggs
Warm Dip
40 g of unsalted butter
20 ml of extra virgin olive oil
2 to 3 cloves of garlic, minced
6 finely chopped anchovies
Cold Dip
4 tablespoons of mayonnaise
2 tablespoons of fresh chouripça
1 tablespoon of honey
1 tablespoon of curry powder
1 teaspoon of grated ginger
Salt and black pepper to taste
Cook the green beans
Wash the bell peppers
Rinse the scallions, remove the stems, and separate the florets
Cook the quail eggs
Peel them
Arrange the vegetables and eggs on a platter
Serve with the dipping sauces [recipes to follow]
Warm Dip
Cut the butter into small pieces. Reserve
Heat the olive oil in a pan and sauté the garlic
Add the anchovies and butter cubes
Cook for 1 minute
Turn off the heat
Blend in a blender
Serve hot, keeping warm with the help of a thermos
Cold Dip
Combine all ingredients in a bowl.
