Gilda
Gilda: San Sebastián's pintxo of olive, anchovy and pickled guindilla pepper on a stick
The gilda was born in a San Sebastián bar in the late 1940s and named after the screen heroine of the film of the same name: green, salty and a little spicy, as the regulars put it. Every Basque bar counter still has a plate of them, eaten in one bite with a glass of something cold before lunch. Salted anchovies in oil are cured, not cooked, so they are not for pregnant women, young children or anyone with a weakened immune system; for a safer version use good tinned tuna in oil instead. A common mistake is using fresh anchovies marinated in vinegar (boquerones), which are raw and too soft for the stick. Chef's tip: thread the anchovy in a wave between the olives so each bite gets a bit of everything.
- Total time
- 15 min
- Difficulty
- easy
- Serves
- 4
Ingredients
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Method
0/3 doneStep 1: Drain the 24 large green olives, pitted, 12 salted anchovy fillets in olive oil (or small chunks of tinned tuna) and 24 pickled green guindilla peppers and pat them dry on kitchen paper.
3 minStep 2: On a cocktail stick, thread one olive, then the tip of an anchovy fillet. Add two guindillas, folded if long, then weave the anchovy back over them and finish with a second olive. Repeat to make 12 sticks.
10 minStep 3: Lay the gildas on a plate, drizzle with 1 tbsp extra virgin olive oil and serve within an hour, keeping them in the fridge until then.
2 min
Nutrition per serving
- Calories
- 90 kcal
- Protein
- 4 g
- Carbs
- 2 g
- Fat
- 7 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does gilda take?
- About 15 minutes in total.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of salted anchovy fillets in olive oil (or small chunks of tinned tuna)?
- Vegetable, sunflower or rapeseed oil, same amount (for cooking; keep olive oil for dressings if you have a little).
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