Gilda
The original Basque pintxo and still the benchmark for all others: a single skewer that hits you green, salty and a little spicy in one bite. It takes under a minute to build and needs nothing more than good ingredients.
Approximate, per 1 skewer (~30g). Values vary by recipe and portion.
Ingredients
- ·8 salt-cured anchovy fillets in olive oil
- ·8 pitted green olives (manzanilla or gordal)
- ·16 pickled guindilla peppers (Basque piparras)
- ·A little good extra virgin olive oil for drizzling
- ·8 cocktail sticks
Method
- 1
Drain the guindilla peppers and pat them dry, and drain the anchovies from their oil.
- 2
Take a cocktail stick and thread on one guindilla, folding it if long, followed by an olive.
- 3
Fold an anchovy fillet in a loose zig-zag and thread it on next, so it ripples along the stick.
- 4
Finish with a second guindilla to balance the skewer, keeping everything snug together.
- 5
Repeat for the remaining sticks, then arrange them on a small plate and drizzle with a thread of olive oil.
- 6
Serve at once, at room temperature, ideally with a cold beer, a txakoli or a vermouth.