The iconic pintxo of San Sebastián: a salty anchovy, pickled guindilla pepper, and green olives skewered together, then lightly drizzled with olive oil. Yield: twenty-four Gildas, or four per person.
Ingredients
- 24 pieces anchovy fillets in olive oil
- 24 pieces Basque guindilla peppers pickled in vinegar
- 48 pieces pitted Manzanilla green olives in brine
- 60 ml extra-virgin olive oil
Method
- Remove the anchovies, guindilla peppers, and olives from their containers. Drain them separately without rinsing to preserve their characteristic seasoning.
- Place the anchovies on a paper towel and dab them very gently. Drain the olives, then lightly dry the guindillas, being careful not to crush them.
- For each Gilda, start by sliding an olive onto a small wooden skewer.
- Gently fold a guindilla over on itself and skewer it after the olive. It should form a natural curve without being squeezed.
- Fold the anchovy fillet into a loose accordion, flesh side out, then pierce it with the skewer. Do not squeeze it, to preserve its meaty texture.
- Finish the skewer with a second olive to hold everything together. Repeat the assembly until all the ingredients are used.
- Arrange the Gildas side by side on a platter, without overlapping them. Drizzle with a light stream of olive oil and serve immediately, slightly chilled but not ice cold.
Nutrition
Per serving
- Energy
- 118.2 kcal
- Protein
- 0.64 g
- Carbohydrate
- 0.01 g
- Fat
- 12.8 g
- Fibre
- 0.6 g
- Calcium
- 9.69 mg
- Iron
- 0.03 mg
- Magnesium
- 4 mg
