Pincho Gilda
spanishBites made of anchovy fillets, guindilla peppers, and green olives, served as tapas.
Main ingredients
Recipe
Ingredients
- 8 fillet(s) anchovy
- 16 green olive(s)
- 8 guindilla pepper(s)
- olive oil
Instructions
- 1Drain the guindilla peppers and anchovies on paper towel.
- 2Remove the pepper stems and cut them in half widthwise.
- 3Take a toothpick and thread an olive onto it.
- 4Then add half a pepper, followed by an anchovy fillet, folding it so it holds well on the toothpick.
- 5Finish with half a pepper, then a second olive.
- 6Arrange the pincho Gildas on a serving plate.
- 7Drizzle with olive oil and serve with fresh bread.
About this dish
Pincho Gildas are an iconic specialty of the Basque Country in Spain. These simple but flavorful tapas are made of guindillas (small marinated green peppers), olives, and anchovies, threaded onto a toothpick. Their name, "Gildas," pays tribute to the character played by Rita Hayworth in the 1946 film "Gilda," symbolizing their spicy, salty, slightly hot character. These bites are a perfect balance of flavors: the saltiness of the anchovies, the mild heat of the guindillas, and the slight bitterness of the olives combine to create a burst of flavor. Pincho Gildas are often served in pintxo bars and taverns, pairing perfectly with a glass of wine or txakoli, a Basque white wine. Simple to prepare, they embody the essence of tapas: quality ingredients, minimalist preparation, and a convivial experience.
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