Starters
Anchovy and chili gildas
The quintessential Basque pintxo: anchovy, chili and olive on a skewer.
Gluten-free
Ingredients
- 12 anchovy fillets in oil
- 24 pickled chili peppers, piparra type
- 12 pitted green olives
- 60 g extra virgin olive oil
- 1 teaspoon wine vinegar
- 12 long toothpicks
Step-by-step
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- Lightly drain the anchovies, the chili peppers and the olives.
- Put the oil and the vinegar in the mixing bowl and emulsify 10 sec/speed 4.
- On each toothpick thread a folded chili pepper, a rolled anchovy and an olive.
- Repeat with another chili pepper to close the skewer.
- Place the gildas on a dish.
- Drizzle lightly with the oil and vinegar emulsion.
- Let rest for 10 minutes so the flavors combine.
- Serve cold as an appetizer.
Tips
- Use good quality piparras for an authentic flavor.
- The balance between salty, acidic and spicy is the key to the gilda.
- Serve them well chilled with a vermouth.
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