Pintxos
Pintxos are the Basque Country's bar-top art form, small bites skewered on bread and lined up along the counters of San Sebastián. The classic Gilda, a skewer of anchovy, olive and guindilla pepper, is said to be the very first pintxo, named for its salty, spicy, green character.
Approximate, per 1 pintxo (~50g). Values vary by recipe and portion.
Ingredients
- ·8 slices of baguette
- ·8 boquerones or salt-cured anchovy fillets
- ·16 pickled guindilla peppers
- ·16 manzanilla olives, pitted
- ·1 tin good tuna in olive oil
- ·2 hard-boiled eggs, sliced
- ·piquillo peppers, sliced
- ·extra virgin olive oil
- ·cocktail sticks
Method
- 1
For Gilda skewers, thread a pickled guindilla, an olive, a folded anchovy fillet, another olive and a second guindilla onto a cocktail stick; drizzle with olive oil.
- 2
For a bread pintxo, lightly toast the baguette slices.
- 3
Top some slices with a slice of hard-boiled egg, a little tuna and a strip of piquillo pepper, then pin in place with a cocktail stick.
- 4
Top others with an anchovy fillet and a curl of piquillo pepper.
- 5
Arrange all the pintxos on a board or plate and drizzle with a thread of olive oil.
- 6
Serve at room temperature; the cocktail sticks are kept so the count can be totted up at the end.
Rather eat it out? Where to order Pintxos
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